Today I cooked mushroom curry, most of the spices were taken from the field. I am in one of the offbeat villages of Himachal, where the homestay owner ( who is ready to join the hive platform very soon) told me that he has wild mushrooms.
I have added a mashroom from the market also so that we all could eat together. The brown one is the wild mushrooms.
Ready to eat
People also know mushrooms by different names. In English fungus, mushroom, and fungi, in Hindi Kukurmutta . In Himachal (Pahari language) it is called Gucchi. I am from Uttrakhand and we call it Singaan.
Its market rate is Rs 15000 (180 USD) per kg. In villages, people bring it from the forest dry it in the sun, and store it for themselves. People who are vegetarian like it because it tastes like meat.
I crushed garlic and ginger paste, chopped onion, and took out garlic leaves and coriander leaves from the field. When the mustard oil gets hot, add some cumin seeds, add garlic leaves, and then add chopped onion.
Everything in this tray is from the field owned by the homestay owner.
After lightly frying the onion, add garlic and ginger paste. When lightly cooked, add turmeric powder, red chilli powder, and salt. When the masala is cooked, add tomatoes, and a little water, and let it cook. Mushrooms were cooked separately and then mixed with roasted spices and left to cook on low flame.
At the time of switching off the gas, we prepared rice and added coriander leaves on top in the mushroom curry and the hot lunch today was absolutely amazing.
while enjoying cooking I am also enjoying the view from the kitchen. Winter started here and sunny days are the blessed days in the winters.
Wild mushroom way to store. many vegetables people store in this way in the mountains so that they can cook them when it snowfalls and people can not go out of their homes to buy food. or if you would like to enjoy off-season food.
This is an organic way to store vegetables, drying them in the sun and using thread to keep them together at the same time with little gap so that they will sustain longer.
I am from the mountain and had this dish when my grandfather cooked it 20 years ago. I am so grateful to the Homestay owner who offered me wild mushrooms, I enjoyed cooking them and eating them together.
Coriander leaf
Garlic leaf
Thank you for reading!
