Pepper Mushrooms and Peas

Pepper Mushrooms and Peas

Pepper Mushrooms and Peas

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people



  • 500 g of chestnut or button mushrooms or any mushrooms chopped into quarters
  • 1 tsp extra virgin olive oil or canola oil thought to increase antioxidant activity of mushrooms. Optional.
  • 1 teaspoon of cumin powder
  • 1 teaspoon of pepper powder
  • A pinch of hing asafoetida optional
  • Add one slit green chilli
  • A small cup of frozen or fresh peas
  • Salt to taste
  • Fresh basil leaves for garnish



  • In a heated pan, add the spices and the green chilli to a tsp of oil or dry roast, taking care not to burn the spices.
  • Add in the mushrooms and sauté for a couple of minutes on high heat, mixing in the spices.
  • Cover and let it cook on low heat for ten minutes. Mushrooms tend to release water so allow to cook in its own water.
  • Add the frozen or fresh peas mix thoroughly, cover and cook for 5 minutes. Remove lid and cook for another 5-7 minutes on medium heat to allow the water to evaporate.
  • Garnish with basil leaves after turning off the heat. Enjoy with rice or in a wrap with crunchy salad leaves.


Grilled mushrooms are the best way to preserve nutrients compared to boiling or frying mushrooms. You can increase the Vitamin D content of mushrooms by exposing them to direct sunlight for about an hour. When fresh button mushrooms are deliberately exposed to midday sunlight for 15–120 min, they generate significant amounts of vitamin D2, usually in excess of 10 μg/100 g. Mushrooms also contain beta glucans which boosts immune response. Useful addition in diet for those with cancer, including breast cancer. Adding herbs and spices (here it is basil and pepper and cumin!) to any dish increases the antioxidant power of a dish by as much as 200%.