Buttered Wild Mushrooms With Onion and Hot Chilis |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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During the rainy season (May to October) in Sikkim, the lush Himalayan hills are filled with wild mushrooms, which are gathered for home use. This particular preparation was a favorite of the chogyal, the last king of Sikkim, according to his cook, Puchung Lepcha. Adapted from Indian & Chinese Cooking from the Himalayan Rim, by Copeland Marks. Ingredients:
1/4 lb fresh butter |
1 lb fresh wild mushrooms or 1 lb fresh cultivated mushroom, sliced not too thin |
1 small onion, sliced into rounds (1/2 cup) |
1 teaspoon salt |
2 -4 fresh hot green chili peppers, seeded and thinly sliced (to taste) |
Directions:
1. Melt the butter in a skillet or wok over moderate heat. Add all the ingredients at once and stir-fry for 10 minutes.
2. Serve warm with plain rice.
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