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    Home > Recipes

    Peppered Mushroom Potato Stir-Fry

    Posted: Apr 3, 2008 ยท Updated: Aug 16, 2021

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    Mushroom Potato Stir Fry with pepper in a green bowl

    This is a quick, weeknight post about one of my favorite quick, weeknight recipes. I created it on the fly one evening while craving something healthy but comforting.

    Although really easy to put together with just a handful of ingredients, my Peppered Mushroom-Potato Stir Fry packs a huge flavor wallop, thanks mainly to the ground black pepper.

    It's also quite versatile- as most potato dishes are. So here it is: hope you'll try it!


    Looking for more potato recipes?

    • Curry Roasted Cauliflower and Potatoes
    • Lemony Greek Potatoes
    • Creamy Vegan Peas Potato Curry

    Peppered Mushroom Potato Stir Fry

    Mushroom Potato Stir Fry with pepper in a green bowl

    Peppered Mushroom-Potato Stir Fry

    A peppery stir fry of mushrooms and potatoes witha few simple spices
    5 from 1 vote
    Print Recipe Pin Recipe Review Recipe
    Course: Side
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Pepper mushroom potato stir fry
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 4
    Calories: 158.41kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 2 large potatoes , cut into chunky cubes and then zapped in the microwave for about 5 minutes with a few tablespoons of water so they are tender but just short of well-cooked.
    • 1 cup crimini mushrooms , halved or quartered (if very big). Button mushrooms are fine too
    • 1 red onion , sliced
    • 2 cloves garlic , minced
    • 1 sprig curry leaves
    • 1 tablespoon ground black pepper
    • 1 tablespoon vegetable oil
    • Salt to taste
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    Instructions

    • Heat the oil in a cast-iron or non-stick skillet.
    • Stir-fry the onions until they start to brown.
    • Add the garlic, curry leaves and black pepper and stir for a minute.
    • Add the mushrooms and stir to coat with the oil and pepper.
    • Add the drained potatoes. Stir occasionally until the potatoes are golden-brown.
    • Salt to taste. Serve hot!

    Nutrition

    Calories: 158.41kcal | Carbohydrates: 27.8g | Protein: 5.76g | Fat: 3.79g | Saturated Fat: 2.94g | Potassium: 902.71mg | Fiber: 5.57g | Sugar: 1.5g | Vitamin A: 18.9IU | Vitamin C: 33.53mg | Calcium: 74.28mg | Iron: 6.25mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. madhuram

      April 06, 2008 at 5:13 am

      Vaishali I'm talking about the white button mushrooms too. When I make mushroom soup, while sauteeing it I get an unpleasant odor. Maybe it's just me! Since my son love mushroom soup I either get the canned one or close my nose while preparing it myself.

      Reply
    2. Vaishali

      April 05, 2008 at 6:30 pm

      Mansi, Thanks! I hope you do.

      Madhavi, Welcome, and thanks.

      Saswati, Sia, Srikar's kitchen, Liz: Thanks!

      Uma, Thanks, dear. Sorry to hear, though, you don't like mushrooms. I love the texture and the fact that they take on the flavors of spices as beautifully as they do.

      Madhuram, I guess you're talking about the earthy smell that "meatier" mushrooms like portabella have? In that case, you might want to try the white button mushrooms which are really tender and don't have the earthy smell.

      Madhavi, You're welcome!

      Sagari, Thanks!

      Reply
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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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