Mushroom Stir Fry is a delicious and versatile dish that combines the earthy flavors of mushrooms with a variety of vibrant vegetables. Made in ghee in one pot in Indian style and loaded with vegetables of the season, this recipe of Mushroom Stir Fry 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, capsicum, onion and tomato, this mushroom mix veg boasts of amazing flavors and nutrition.
The stir fry veggies are elevated with the flavorful Indian spices that add a savory and umami-rich taste.
With its satisfying combination of flavors and textures, mushroom stir fry is a popular choice for both vegetarians and meat lovers alike. Serve it over steamed rice or noodles for a complete and wholesome meal.
You may also like the popular Mushroom Recipes from my blog: Mushroom Soup Without Cream and Dry Mushroom Masala.
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Why Would You Love This Recipe?
- Healthy Recipe as it uses fresh ingredients.
- Rich in savory and spicy flavors.
- Versatile and wholesome addition to your meals.
- Low calories dinner or lunch.
- One Pot Recipe With Indian style of cooking.
- Few steps can do done in advance to minimize the overall time of chopping.
- Scalable Recipe.
- Can Be Made Vegan.
- Gluten Free Recipe.
- Kids Friendly recipe
- Weight-Loss Friendly Recipe.
- The Best Mushroom Stir Fry Recipe Ever!
Ingredients
- Mushrooms-Mushrooms are earthy and tender. providing a rich and savory flavor to dishes. They are versatile, working well in stir-fries, soups, and sauces. While this recipe uses white button mushrooms, one may use cremini or oyster mushrooms as well.
- Onion-Red onions work best, though you may use white onions, shallots or spring onions too.
- Garlic-I have used fresh garlic. One may use garlic paste or powder too.
- Capsicum-I love adding capsicum to vegetables as it adds vibrant colors and a peppery taste to dishes. They are a great source of vitamin C and provide a crunchy texture to stir-fries and salads. I have used green capsicum. Feel free to add bell peppers.
- Beans- Fresh Green beans work great. They add a satisfying crunch and texture to recipes. They are packed with protein, fiber, and nutrients, making them a nutritious addition to this recipe. You may add veggies like zucchini as subs too.
- Peas- Sweet and tender green peas add freshness and color to this stir fry. I have used Safal Frozen peas but you may use fresh peas too.
- Pumpkin-I have used green skin pumpkin and it adds slightly sweet and nutty flavor. It provides a velvety texture and is rich in vitamins and fiber, making it a wholesome addition to this vegetable.
- Paneer- Paneer is a soft and creamy Indian cheese that adds a mild and creamy taste to dishes. It has a firm texture and is a protein source of this dish. You may swap it with Tofu for making it Vegan.
- Tomato-Tomatoes offer a juicy and tangy taste that adds brightness to recipes. They are rich in antioxidants.
- Ghee-is an important ingredient of this recipe. While you may use vegetable oil, I relish the nutty flavor and aroma that comes from Ghee. You may swap it with vegan oil to make this recipe vegan.
- Green Chili- Add fresh chopped green chilies to make this vegetable spicy. Feel free to adjust the heat.
- Salt and Spices-Normal table salt, Turmeric powder, red chilly powder, and Cumin Seeds work best. I made it light spicy and omitted Garam Masala. Feel free to experiment with spices like Coriander powder, fresh coriander leaves, dried Fenugreek leaves.
Variations
- Teriyaki Mushroom Stir Fry: Spice this stir fry with a homemade or store-bought teriyaki sauce. The sweet and savory notes of teriyaki sauce complement the mushrooms and vegetables, creating a delightful Asian-inspired stir fry.
- Mediterranean Mushroom Stir Fry: Infuse your stir fry with Mediterranean flavors by adding ingredients like sun-dried tomatoes, Kalamata olives, artichoke hearts, and feta cheese. Season it with herbs like oregano and basil to create a unique fusion of flavors
- Add A Sauce- You may add cream, soy sauce or coconut milk to spice this mushroom stir fry and make it a perfect gravy vegetable for rice.
- Add Fresh Leafy Greens- Add cilantro, spinach or kale leaves for adding more freshness and color to this recipe.
Expert Tips
- Use Fresh ingredients to add best flavor to this stir fry. I have used only one ingredient, peas, which is frozen as this time of the year, we don't get best fresh peas. They are available in winters.
- Though Stir fry is all about retaining the crispness of the vegetables, I have cooked the veggies on low flame in steel wok by letting them cook in steam in little ghee. You may avoid overcooking them by keeping the heat medium and stirring frequently if you like crisp and partially cooked veggies.
- 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 texture of this assorted veggies.
Recipe FAQs
Onion, garlic, beans, tomatoes, capsicum, celery, asparagus all go well with mushroom.
Yogurt, honey shall be not be mixed with mushrooms.
Instead of frying, choose, saute, grill, or stir fry methods for healthy mushrooms.
Detailed Recipe With Steps
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, 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. Cover the wok with lid for quick cooking. It takes about 5-10 min to get veggies almost done.
Step 3 Add Mushrooms
Add mushrooms when veggies are almost done. Cook for about 3-4 min till they shrunk. 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 high flame to evaporate it.
Step 4 Serve It
Serve the absolutely stunning and vibrant Mushroom Stir Fry with chapati or rice!
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Mushroom Stir Fry {Veg, Healthy, Low Calorie}
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 to add best flavor to this stir fry. I have used only one ingredient, peas, which is frozen as this time of the year, we don't get best fresh peas. They are available in winters.
- Though Stir fry is all about retaining the crispness of the vegetables, I have cooked the veggies on low flame in steel wok by letting them cook in steam in little ghee. You may avoid overcooking them by keeping the heat medium and stirring frequently if you like crisp and partially cooked veggies.
- 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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