Wild dried mushrooms rehydrated and stir-fried with ngari and garlic — the seasonal forest food preparation of Manipur using the wild fungi collected from the surrounding hills.
Ingredients
30g dried wild mushrooms (dried oyster, wood ear, or any dried forest mushroom — soak in warm water 30 minutes before use; or use 200g fresh mushrooms)
1 to 2 pieces ngari — roasted and pounded
4 garlic cloves — thinly sliced
2 green chillies — slit
1 tbsp mustard oil
1/4 tsp turmeric
2 tbsp maroi or spring onion — chopped
Salt to taste only if needed
Method
If using dried mushrooms: soak in warm water for 30 minutes until fully rehydrated.
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.
Roast ngari pieces 2 minutes. Pound to a paste.
Heat 1 tbsp mustard oil to smoking in a pan.
Reduce to medium-high. Add sliced garlic — fry 1 minute until golden.
Add the prepared mushrooms. Toss on high heat for 3 to 4 minutes.
If using the mushroom soaking liquid add 3 tbsp now.
Add ngari paste, turmeric and slit green chillies. Toss well.
Cook on medium heat 5 minutes until mushrooms are deeply flavoured and any liquid has evaporated.
Taste before adding salt.
Add maroi or spring onion. Serve with steamed rice.