Wild rugra mushrooms stir-fried with onion, garlic and minimal spices — the prized seasonal forest food of Jharkhand tribes, available only during the monsoon.
Ingredients
400g rugra (Termitomyces eurhizus — wild termite mushrooms of Jharkhand; available June to August; substitute with oyster or portobello mushrooms)
1 medium onion — thinly sliced
4 garlic cloves — thinly sliced
2 green chillies — slit
1 tsp ginger — grated
2 tbsp mustard oil
1/4 tsp turmeric
1/2 tsp coriander powder
Salt to taste
Fresh coriander to garnish
Method
Clean rugra carefully — wipe with a damp cloth rather than washing in water to preserve flavour.
Heat 2 tbsp mustard oil to smoking in a wide pan.
Reduce to medium-high. Add thinly sliced onion. Cook 6 minutes until golden.
Add sliced garlic and grated ginger. Cook 2 minutes.
Add mushrooms. Do not stir immediately — let them sit on the hot pan 2 minutes to develop colour.
Add slit green chillies, turmeric and coriander powder. Toss.
Cook on medium-high for 5 to 6 minutes tossing occasionally until mushrooms are golden and any moisture has evaporated.