BUTTERED WILD MUSHROOMS WITH ONION AND HOT CHILIS
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.
Provided by FLKeysJen
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 162.9, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 527.9, Carbohydrate 5, Fiber 1.2, Sugar 2.8, Protein 2.9
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