Mushroom Stir Fry is a delicious and versatile dish that combines the earthy flavor of mushrooms with various vibrant vegetables. Made in ghee in one pot in Indian style and loaded with vegetables of the season, this recipe of Mushroom is a mild twist to the classical recipe.
If you love assorted veggies, then you would love this quick and easy Mushroom Stir Fry Recipe that can be prepared in just a few simple steps.
With a variety of vegetables- Beans, Pumpkin, Peas, Paneer, green pepper, onion, tomato, and tender mushrooms- this whole dish boasts amazing flavors. Mushrooms have a meaty texture and are a great substitute for meat for those starting their vegetarian journey.
This stir-fried veggie is bursting with Indian spices that add a savory and umami-rich taste. The best part is that many vegetables can be hidden for the picky eaters.
Team it with chapati, jeera rice, or cilantro lime brown rice for a hearty meal!
You may also like the popular Mushroom Recipes from my blog: Mushroom Soup Without Cream and Dry Mushroom Masala.
Ingredients
This recipe uses basic ingredients from the pantry. See the recipe card for full details.
- Mushrooms-This recipe uses white button mushrooms. There are different varieties of mushrooms. You may use fresh shiitake mushroom, cremini, or oyster mushrooms as well. Earthy Mushrooms add amazing flavor and texture.
- Onion- Red onions work best, though you may use white, yellow onion, shallots, or spring onions too.
- Garlic
- Vegetables - Capsicum, green beans, fresh Peas, pumpkin, Indian cottage cheese (paneer)
- Tomato-for tangy flavor.
- Ghee- You may swap it with vegan oil to make this recipe vegan.
- Green Chili
- Indian Spices- Turmeric powder, red chilly powder, and Cumin Seeds work best.
- Salt
How To Make Mushroom Stir-Fry
Step 1 Wash, Dry and Chop
Gather all the ingredients. I prefer washing mushrooms. If you don't wish to wash them, simply dry them with a damp cloth. Chop the veggies as you like. Slice them, chop them thin, or roughly chop them.
In a large heavy-bottomed wok, add ghee. When ghee is hot, add Cumin seeds. once they splutter, add onions, green chili, and garlic.
Step 2 Cook Veggies With Lid
Let onions be transparent, then add all the vegetables (which need a long time to cook) except paneer, tomato, peas, and mushrooms as they leave the water and need the least time to cook. Add salt, and spices for efficient cooking. Cover the wok with a lid for quick cooking and cook on a slow flame. It takes about 5-10 min to get veggies almost done.
Step 3 Add Mushrooms
Add mushrooms when veggies are almost done. Cook on medium-high heat for about 3-4 min till they shrink. Then add Paneer and peas along with tomato. It takes about 2 min on slow flame for the veggies to be fully done. If there is extra moisture, stir continuously on a high flame to evaporate it.
Step 4 Serve It
Serve the stunning and vibrant Mushroom Stir Fry with chapati or white rice!
Expert Tips
- Use fresh ingredients. This recipe uses one ingredient peas which are frozen. You may chop a few veggies a day in advance to reduce time.
- Though Stir fry is all about retaining the crispness of the vegetables, I have cooked the veggies on low flame in a steel wok by letting them cook in steam in a little ghee. You may avoid overcooking them by keeping the heat medium and stirring frequently if you like crisp and partially cooked veggies.
- If you are adding any sauce, add when the veggies are golden brown.
- Make sure to add Mushrooms after the veggies are almost done so that mushrooms don't leave the water too soon.
Storage Suggestions
If you have leftovers, allow the stir fry to cool down to room temperature before transferring it to an airtight steel (avoid using plastic) container with a lid. Store it in the refrigerator for about 1-2 days.
When reheating the stir fry, it is best to do so in a pan or skillet over medium heat. This helps retain the texture and flavors. You may sprinkle some water for easy heating.
I don't recommend freezing this stir fry as it has so many vegetables and freezing would not be ideal for the texture of this stir fry veggies.
Recipe FAQs
Onion, garlic, beans, tomatoes, capsicum, celery, asparagus all go well with mushroom.
Yogurt, honey shall be not be mixed with mushrooms.
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20-Minute Easy Mushroom Stir Fry With Peas
Equipment
- 1 Chopping board
- 1 heavy bottomed wok or a pan
Ingredients
- 200 gm mushrooms white button (1 cup)
- 10 piece green beans chopped
- 2 medium onions chopped and sliced both
- 2 small capsicum chopped in large chunks
- 1-2 clove garlic
- 100 gm pumpkin 1 cup, chopped in large chunks
- 50 gm peas ¼ cup
- 2 tablespoon Ghee Can use any vegetable oil
- 1 large tomato
- 100 gm Paneer 14 cubes
- 1 piece fresh green chilly optional
- 1 teaspoon cumin seeds
- 2 teaspoon red chilly powder adjust the heat
- 2 teaspoon turmeric powder
- salt to taste
Instructions
- Gather all the ingredients. I prefer washing mushrooms. If you don't wish to wash them, simply dry them with a damp cloth. Chop the veggies as you like. Slice them, chop them thin, or roughly chop them.
- In a large heavy bottomed wok, add ghee. Once hot, add Cumin seeds. once they splutter, add onions, green chili and garlic. Let onions be transparent, the add all the vegetables except paneer, tomato, peas and mushrooms as they leave water and need least time to get cooked. Add salt, spices for efficient cooking.
- Once the veggies are almost done, add mushrooms. Cook for about 3-4 min till they shrunk. Then add Paneer and peas along with tomato.
- Serve the absolutely stunning and vibrant Mushroom Stir Fry with chapati or rice!
Notes
- Use fresh ingredients. This recipe uses one ingredient peas which are frozen. You may chop a few veggies a day in advance to reduce time.
- Though Stir fry is all about retaining the crispness of the vegetables, I have cooked the veggies on low flame in a steel wok by letting them cook in steam in a little ghee. You may avoid overcooking them by keeping the heat medium and stirring frequently if you like crisp and partially cooked veggies.
- If you are adding any sauce, add when the veggies are golden brown.
- Make sure to add Mushrooms after the veggies are almost done so that mushrooms don't leave the water too soon.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 164 |
| % Daily Value* | |
| Total Fat 7.1g | 9% |
| Saturated Fat 4.2g | 21% |
| Cholesterol 13mg | 4% |
| Sodium 14mg | 1% |
| Total Carbohydrate 19.6g | 7% |
| Dietary Fiber 6.2g | 22% |
| Total Sugars 7.4g | |
| Protein 8.8g | |
| Vitamin D 101mcg | 504% |
| Calcium 63mg | 5% |
| Iron 3mg | 14% |
| Potassium 575mg | 12% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice | |
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