Pepper-Fennel Mushroom Recipe – Indian-Style Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Pepper-Fennel Mushroom Recipe – Indian-Style Stir-Fry

Hey everyone! I’m so excited to share this simple yet incredibly flavorful mushroom stir-fry with you. It’s a dish I stumbled upon while trying to use up some veggies, and it quickly became a weeknight staple. The unique blend of pepper and fennel seeds really elevates the humble mushroom, giving it a warm, aromatic, and slightly spicy kick. Trust me, you’ll be making this again and again!

Why You’ll Love This Recipe

This Pepper-Fennel Mushroom recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s easy, even for beginner cooks. And most importantly, it’s bursting with flavor. The combination of earthy mushrooms, fragrant spices, and a hint of heat is just chef’s kiss. Plus, it’s super versatile – perfect with rice, roti, or even stuffed into a wrap.

Ingredients

Here’s what you’ll need to make this delicious stir-fry:

• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 1 green chili, finely chopped (adjust to your spice preference!)
• ½ cup capsicum (bell pepper), sliced
• 1 teaspoon black pepper corn
• ½ – ¾ teaspoon fennel seeds
• ½ teaspoon cumin seeds
• 2 garlic cloves, chopped
• 1 sprig curry leaves
• ½ teaspoon salt (or to taste)
• ¼ teaspoon turmeric powder
• 1 medium tomato, chopped
• 1 tablespoon oil or ghee

Ingredient Notes

Let’s talk ingredients for a sec! The star of the show is definitely the black pepper and fennel seed blend. Grinding them together really unlocks their aroma and flavor. I usually use a mortar and pestle, but a spice grinder works great too.

Now, about the oil or ghee… both work beautifully! Ghee adds a lovely richness, which is how my grandmother always made it. But oil is perfectly fine for a lighter version. I often use sunflower oil or a neutral vegetable oil.

And finally, the green chilies! Indian cuisine varies so much regionally when it comes to spice. Feel free to adjust the amount of chili to your liking. If you’re sensitive to heat, start with half a chili or remove the seeds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the black pepper corn and fennel seeds into a coarse powder. Set aside – that beautiful aroma is a good sign!
2. Heat the oil or ghee in a pan over medium heat. Add the cumin seeds and chopped garlic. Sauté for about 30 seconds, or until the garlic is fragrant. Don’t let it burn!
3. Add the chopped tomatoes, salt, and turmeric powder. Cook until the tomatoes soften and break down – about 5-7 minutes. This creates a lovely base for the stir-fry.
4. Stir in the sliced onions, capsicum, and green chili. Sauté on high heat for 2-3 minutes, until the onions start to turn translucent.
5. Add the mushrooms and fry on medium-high heat until they’re slightly tender – around 3 minutes. Mushrooms release a lot of water, so don’t overcrowd the pan.
6. Now, sprinkle in the freshly ground pepper-fennel powder and curry leaves. Stir-fry for another 2-3 minutes, making sure everything is well combined. The curry leaves will sizzle and become super crispy!
7. Serve hot and enjoy!

Expert Tips

• Don’t skip grinding the spices fresh! It makes a huge difference.
• Make sure your pan is hot before adding the mushrooms. This helps them brown nicely instead of steaming.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Simply use oil instead of ghee.
• Spice Level Adjustment: Add more or fewer green chilies, or a pinch of red chili powder, to control the heat.
• Quick Weeknight Version: Use pre-ground pepper-fennel powder if you’re short on time.
• Mushroom Variety Options: Feel free to experiment with different types of mushrooms! Shiitake, oyster, or even a mix of wild mushrooms would be delicious. My friend loves adding button mushrooms for a milder flavor.

Serving Suggestions

This Pepper-Fennel Mushroom stir-fry is incredibly versatile. Here are a few ideas:

• Serve it hot with steamed rice for a comforting meal.
• Enjoy it with roti or naan for a classic Indian pairing.
• Use it as a filling for sandwiches or wraps – it’s fantastic with a little yogurt and chutney.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

Q: What type of mushrooms work best in this recipe?

A: White button mushrooms are readily available and work great! But feel free to experiment with cremini, shiitake, or oyster mushrooms for a more complex flavor.

Q: Can I make the pepper-fennel powder ahead of time?

A: Absolutely! You can grind the spices and store them in an airtight container for up to a month.

Q: Is ghee essential, or can I use only oil?

A: Ghee adds a lovely richness, but oil works perfectly well too! Use any neutral-flavored oil you prefer.

Q: How can I adjust the heat level of this dish?

A: Adjust the amount of green chili you use. Removing the seeds from the chili will also reduce the heat.

Q: What is the best way to serve this as a wrap filling?

A: Warm the stir-fry and spoon it into a wrap with a dollop of plain yogurt or raita and a sprinkle of chopped cilantro. It’s seriously delicious!