Mushroom Salt and Pepper

Ingredients

• 60 g (½ cup)plain flour (maida)
• 64 g (½ cup)cornflour
• 8 g (1 tbsp)rice flour
• To tastesalt
• ½ tspground black pepper
• 60–120 ml (¼–½ cup)water, as needed for the batter
• 200 gmushrooms, sliced
• As neededoil for deep-frying
• 1 tspoil for sautéing
• 3 clovesgarlic, chopped
• 1 largeonion, chopped
• 2green chillies, slit
• A fewcurry leaves
• 1 tspred chilli powder
• 1 tspgaram masala
• 2 tbsp (30 ml), optionalwater
• 1 tbsp (15 ml)soya sauce
• 1 tspground black pepper for the final toss

Instructions

1. 1

   Mix the flours

   In a bowl, combine the plain flour, cornflour, rice flour, salt and ½ tsp ground black pepper.

2. 2

   Make the batter

   Add the water gradually, mixing to make a smooth batter without lumps. Keep it pourable rather than too thick.

3. 3

   Coat the mushrooms

   Add the sliced mushrooms and turn them in the batter until well coated.

4. 4

   Fry until crisp

   Heat oil for deep-frying and cook the mushrooms in batches until golden and crisp.

5. 5

   Drain the mushrooms

   Transfer the fried mushrooms to a paper towel to drain, then set them aside.

6. 6

   Heat the pan

   In a separate pan, heat 1 tsp oil.

7. 7

   Sauté the aromatics

   Add the chopped garlic and onion and sauté until the onion turns slightly pink.

8. 8

   Add chillies

   Stir in the green chillies, curry leaves and salt.

9. 9

   Add the spices

   Add the red chilli powder and garam masala, then stir well.

10. 10

    Prevent sticking

    If needed, sprinkle in 2 tbsp water to stop the mixture burning.

11. 11

    Stir in soya

    Add the soya sauce and mix it through.

12. 12

    Toss the mushrooms

    Add the fried mushrooms and toss until they are evenly coated.

13. 13

    Finish with pepper

    Add 1 tsp ground black pepper and toss once more.

14. 14

    Serve straight away

    Serve the mushrooms hot immediately.

What is mushroom salt and pepper?

This is an Indo-Chinese-style mushroom fry: battered mushrooms are fried until crisp, then tossed with aromatics, chilli and spices. Indo-Chinese cooking brings Chinese-inspired techniques and flavours together with ingredients and seasoning popular in India.

Here, a light flour coating gives the mushrooms a crisp exterior, while the final pepper toss adds a sharp, warming finish. The quick toss with onion, garlic and soya sauce makes the fried mushrooms more than a plain battered snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 6g protein, 35g carbs, 14g fat.

The flour coating supplies most of the carbohydrates, while frying oil and the sautéing oil contribute much of the fat. Mushrooms and flour provide a modest amount of protein; serve a portion with vegetables and a source of protein such as tofu or lentils for a more balanced plate.

Choosing and preparing the mushrooms

Mushrooms: Slice them evenly so they cook at a similar pace and are easy to coat. If they are damp, pat them dry before dipping them in the batter.

Batter: The mix of plain flour, cornflour and rice flour is intended to coat the slices without becoming too heavy. Add the water gradually; the batter should cling to the mushrooms but still be easy to stir.

Getting a crisp coating

Hot oil: Fry in batches so the mushrooms have room to cook, and let the oil return to temperature between batches. Crowding the pan can make the coating soft rather than crisp.

Golden colour: Lift the pieces out once the coating is golden and crisp, then drain them on paper towel. Keep the batches aside while you prepare the quick seasoning mixture.

Building the flavour

Aromatics: Sauté the garlic and onion until the onion is slightly pink, then add the slit chillies and curry leaves. This brief cooking softens the onion while keeping the seasoning lively.

Spices and sauce: Stir in the chilli powder and garam masala before adding the soya sauce. Use the optional water only if the pan looks dry or the spices seem likely to catch.

Tossing and serving

Final toss: Add the fried mushrooms only after the seasoning is ready, and toss just until coated. Finish with the measured pepper and serve promptly so the coating retains as much crispness as possible.

On the side: Serve as a starter or alongside a simple rice dish or noodles. A fresh salad or crunchy sliced vegetables can provide a cool contrast to the chilli and pepper.

Timing and texture

Prep: Slice the mushrooms and chop the onion and garlic before heating the frying oil; the seasoning comes together quickly. Keeping those ingredients ready makes it easier to move from frying to tossing without delay.

Texture: Aim for crisp, golden coating rather than a thick shell. The finished dish is best eaten immediately, as the saucy seasoning gradually softens the crust.

Recipe notes & tips

• Add the batter water a little at a time so it does not become too thin.
• Pat damp mushroom slices dry before coating them.
• Fry in batches rather than crowding the pan.
• Let excess oil drain before adding the mushrooms to the seasoning.
• Keep the optional water nearby and add it only if the spices begin to catch.
• Serve as soon as the final pepper toss is complete.

Variations

• More heat: Add extra sliced green chilli if you prefer a hotter finish.
• Milder seasoning: Use fewer green chillies for a gentler bite.
• Extra pepper: Add a little more freshly ground black pepper at the final toss.
• Vegetable mix: Include sliced capsicum in the pan with the onion for extra crunch.
• Gluten-free coating: Replace the plain flour with a suitable gluten-free flour blend.
• Fresh finish: Serve with chopped spring onion for a bright garnish.

Common mistakes to avoid

• Batter too thick: Add water gradually until it coats the mushrooms without forming a heavy layer.
• Wet mushrooms: Pat them dry first so excess moisture does not loosen the batter.
• Crowded frying pan: Fry in batches to help the coating turn crisp and golden.
• Spices catching: Stir them briefly and add the optional 2 tbsp water if the pan looks dry.
• Tossing too early: Wait until the seasoning mixture is ready before adding the fried mushrooms.
• Leaving them to stand: Serve immediately because the coating softens as it sits.

How to store

These mushrooms are best eaten immediately, while the coating is crisp. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven or air fryer until hot; the coating may not regain its original crispness.

Frequently asked questions