Manipur Ngerong Dried Mushroom Ngari Stir Seasonal Forest

Method

1. 1

   If using dried mushrooms: soak in warm water for 30 minutes until fully rehydrated.

2. 2

   Squeeze gently to remove excess water. Slice or tear into bite-sized pieces. Reserve the soaking water strained through a fine cloth — this flavourful mushroom liquid can be added to the stir-fry.

3. 3

   Roast ngari pieces 2 minutes. Pound to a paste.

4. 4

   Heat 1 tbsp mustard oil to smoking in a pan.

5. 5

   Reduce to medium-high. Add sliced garlic — fry 1 minute until golden.

6. 6

   Add the prepared mushrooms. Toss on high heat for 3 to 4 minutes.

7. 7

   If using the mushroom soaking liquid add 3 tbsp now.

8. 8

   Add ngari paste, turmeric and slit green chillies. Toss well.

9. 9

   Cook on medium heat 5 minutes until mushrooms are deeply flavoured and any liquid has evaporated.

10. 10

    Taste before adding salt.

11. 11

    Add maroi or spring onion. Serve with steamed rice.