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Slow Caramelized Mushroom Pepper Fry

This mushroom pepper fry is a slow-cooked dish that emphasizes patience and careful caramelization. Mushrooms and peppers are cooked gently until deeply browned and smoky, resulting in a chewy, glossy, and flavorful final dish with a rich aroma. The process involves gradual browning and softening, transforming simple ingredients into a deeply savory treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 200 grams mushrooms button, cremini, or shiitake
  • 2 pieces red bell peppers sliced into strips
  • 2 tablespoons oil canola, sunflower, or ghee
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper freshly cracked
  • 2 cloves garlic minced
  • 1 inch ginger grated (optional)

Equipment

  • Wide skillet
  • Spatula or wooden spoon
  • Small prep bowl

Method
 

  1. Start by heating a wide skillet over medium heat and add the oil, letting it shimmer gently.
  2. Add the sliced mushrooms to the hot skillet and cook, stirring occasionally, for about 8-10 minutes. You'll notice them gradually turning a deep, chewy brown and releasing a rich, earthy aroma.
  3. Once the mushrooms are deeply browned and starting to caramelize, toss in the sliced bell peppers. Continue cooking, stirring gently, for another 5-7 minutes until the peppers soften, glossy, and develop smoky edges.
  4. Sprinkle in the salt and black pepper. Add the minced garlic and grated ginger, stirring well to coat everything evenly. Cook for 1-2 minutes until fragrant, filling the air with a sweet, smoky aroma.
  5. Reduce the heat to low and let the mixture caramelize slowly, stirring gently every few minutes. Continue cooking for about 5 minutes or until the mushrooms are deeply chewy, the peppers glossy with charred spots, and the aroma is rich and smoky.
  6. Turn off the heat and let the fry rest for a couple of minutes to allow the flavors to meld. Serve hot straight from the skillet, enjoying the chewy, smoky, and glossy textures of this slow-cooked dish.