Prep 5 mins
Cook 15 mins
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.
- 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)
- Melt the butter in a skillet or wok over moderate heat. Add all the ingredients at once and stir-fry for 10 minutes.
- Serve warm with plain rice.
I used baby bella mushrooms and mild green chili peppers. This was yummy in my tummy. Thanks! Made for PRMR game.