indian-style veg-fried rice
10-minute Stir-Fried Mushrooms
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
An easy recipe for stir-fried mushrooms that's ready in 15 minutes. From prep to finish, this recipe comes together fast and it pairs beautifully with almost any dish.
Author: Vaishali Honawar
  • 12 ounces of button mushrooms (use crimini if you'd rather). Quarter the mushrooms if large, or halve.
  • 1 tsp black mustard seeds
  • 1 leaves sprig of curry about 10-12 leaves
  • 1 large onion very thinly sliced
  • 4 cloves garlic minced
  • 1 green chili pepper like serrano deseeded and cut into long strips. If you like the heat, keep the seeds. I do.
  • 2 tbsp coriander leaves finely chopped (you can sub with another herb like mint or rosemary or sage)
  • 1 tbsp vegetable oil like coconut or avocado
  • Salt to taste
  1. Heat the oil in a wok or large skillet. Add the mustard seeds and, when they crackle, add the coriander leaves, curry leaves, garlic, onions and green chili pepper. Toss for a couple of minutes until the onions soften slightly.
  2. Add the mushrooms and stir-fry them over high heat for 7-8 minutes. The mushrooms will express some liquid -- let it evaporate. Do not cover the wok.
  3. Turn off the heat and add salt to taste.
  4. Serve hot.