Meghalaya Stewed Mushroom Black Forest Khasi Wild Seasonal

Method

1. 1

   Clean mushrooms with a damp cloth — do not wash in water unless necessary as mushrooms absorb water easily.

2. 2

   Tear or cut larger mushrooms into bite-sized pieces. Leave smaller ones whole.

3. 3

   Dry-roast sesame seeds 2 to 3 minutes until golden. Set aside.

4. 4

   Heat 1 tbsp mustard oil to smoking in a wide pan.

5. 5

   Reduce to medium-high. Add thinly sliced garlic — fry 1 minute until golden. Add sliced ginger and slit green chillies.

6. 6

   Add all the mushrooms. Toss on high heat — do not stir constantly; let the mushrooms brown on one side before tossing.

7. 7

   Add turmeric. Cook on high heat 4 to 5 minutes until mushrooms are well browned and any moisture has evaporated.

8. 8

   Add soy sauce and 1/4 cup water. Stir. Cook 3 minutes until the liquid reduces and coats the mushrooms.

9. 9

   Add dry-roasted sesame seeds. Toss.

10. 10

    Season with salt. Garnish with coriander and spring onion. Serve with steamed rice.