Mushroom and Green Tomato Stir Fry

Mushroom and Green Tomato Stir Fry 4

A very quick sides recipe; raw, tart green tomatoes and earthy mushrooms stir fried in fragrant sesame oil.

We had light snow a couple of days back resulting my garden to breathe it’s last. The plants still had a lot of peppers and tomatoes. I went out in the freezing cold and got all the unripe tomatoes in all shapes and sizes.

Green Tomatoes

I don’t cook with green tomatoes often. They usually sit on the counter top till they get red and pretty; but this time I had way too many. Here is what I came up with – quick, easy and strange combination of the earthy mushrooms and the tart tomatoes cooked in sesame oil – to my surprise it was quite delicious!

Mushroom and Green Tomato Stir Fry 1

Mushroom and Green Tomato Stir Fry


  1. 1.5 Tablespoons Pure Sesame Oil
  2. 2 Cups Buttom/Cremini Mushrooms, Sliced
  3. 3 Medium Green/Unripe Tomatoes, Halved and Sliced
  4. 1/2 Teaspoon Cumin Seeds
  5. Red Pepper Flakes
  6. 2-3 Hot Green Pepper (Thai bird/Serrano)
  7. Salt
  8. Fresh Parsley/Cilantro/Thyme (or your favorite herb), for Garnish


Wash the mushrooms and pry them with a kitchen/paper towel. Slice them.

Heat oil in a skillet. Add the cumin seeds, slit hot peppers and the pepper flakes. When the cumin sizzles, add the mushrooms, and the sliced tomatoes; cook at high heat while tossing occasionally till all the water evaporates and the mushrooms turn brown. Add salt and garnish with cilantro/parsley/thyme.

Serve warm.

Mushroom and Green Tomato Stir Fry 3

I loved this with wild rice. Spicy peppers, slightly tart tomatoes and the full bodied mushrooms together make a strangely good combination.

Mushroom and Green Tomato Stir Fry 2

Related Posts:

Mushroom Pepper Fry

Stuffed Mushroom

Moroccan Potato Salad

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