Mushroom Salt and Pepper

Name: Mushroom Salt and Pepper
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 400 g mushroom (button mushrooms, wiped clean and quartered); 4 tbsp cornflour; 2 tbsp rice flour; 1 tbsp black pepper (freshly crushed, coarse); 1 pinch salt; 6 pcs garlic (cloves, finely chopped); 10 pcs curry leaves (fresh); 3 pcs green chili (slit lengthwise); 1 pcs onion (medium, cut into cubes and layers separated); 2 pcs spring onion (finely chopped, for garnish); 2 cup oil for deep frying

RATING

4.4/5(87)

TASTE SCORE

9/10

Crispy, golden mushroom bites tossed with crunchy garlic, aromatic curry leaves, and a generous crackle of black pepper. This quick Indo-Chinese style stir-fry is ready in 20 minutes and makes a fantastic appetizer or side dish with fried rice.

PREP

10m

COOK

10m

SERVES

1 KATORI

217 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prepare the mushrooms and aromatics.
1.Wipe 400g mushrooms clean with a damp cloth and cut into quarters.
2.Cube 1 onion, slit 3 green chilies, finely chop 6 garlic cloves, and chop 2 spring onions for garnish.
mix · ~3 min
Coat the mushrooms.
1.In a large mixing bowl, combine the quartered mushrooms with 4 tbsp cornflour, 2 tbsp rice flour, 1 generous tbsp crushed black pepper, and 1 pinch of salt.
2.Toss gently until every piece is evenly coated in the dry mixture. Do not add water.
TIPThe moisture on the mushrooms helps the flour stick. If too dry, a light sprinkle of water creates a crispier crust.
fry · ~8 min
Deep fry the coated mushrooms.
1.Heat 2 cups of oil in a deep pan or kadhai over medium-high heat.
2.Once hot, gently slide in the flour-coated mushrooms in batches to avoid overcrowding.
3.Fry for 3-4 minutes until golden and crisp, stirring occasionally.
4.Remove with a slotted spoon and drain on paper towels.
TIPDo not overcrowd the pan. Fry in 2-3 batches to keep the oil temperature from dropping, ensuring crispy mushrooms.
other · ~2 min
Flash stir-fry the garlic, chili, and onion.
1.Remove all but 1 tablespoon of oil from the pan.
2.Add the chopped garlic, slit green chilies, and curry leaves. Sauté over high heat for 30 seconds until garlic turns golden.
3.Toss in the cubed onion and stir-fry for 1 minute until slightly translucent but still crunchy.
TIPKeep the heat high and move fast. The vegetables should remain crisp, not soggy.
mix · ~1 min
Toss everything together.
1.Add the fried mushrooms back into the pan with the sautéed aromatics.
2.Sprinkle an extra pinch of crushed black pepper if desired.
3.Toss vigorously for 30 seconds to coat every mushroom with the garlic-chili mixture.
garnish
Garnish with spring onions and serve immediately.
Transfer to a serving plate, scatter the chopped spring onions over the top, and enjoy while hot and crispy.
TIPMushroom Salt and Pepper loses its crunch as it sits. Serve right off the stove for the best texture.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Wipe mushrooms with a damp cloth instead of washing them to prevent sogginess.
2
Use freshly ground black pepper for a bolder, more aromatic kick than pre-ground.
3
Do not skip the rice flour — it adds extra crunch and helps the coating stay crisp longer.
4
Fry mushrooms in small batches to maintain oil temperature and ensure even browning.
5
Toss the fried mushrooms with aromatics quickly over high heat to keep them crispy.
6
Serve immediately—this dish loses its signature crunch within minutes of sitting.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

Toss coated mushrooms with 2 tablespoons of oil and air-fry at 200°C for 10-12 minutes, shaking halfway. A lower-fat version that still delivers crunch.

spicy sichuan