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Buttered Wild Mushrooms With Onion and Hot Chilis

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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.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 14 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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