Sikkimese Wild Mushroom Curry
A light, fragrant curry of foraged wild forest mushrooms cooked with garlic, ginger and local herbs, a monsoon delicacy of the Lepcha community.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 9 g
- carbs
- 10 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 150 kcal
Instructions
- 1
Clean the wild mushrooms thoroughly to remove any dirt or forest debris. Slice them into even pieces.
- 2
Heat mustard oil in a kadai (deep pan). Fry the garlic, ginger and green chilli until fragrant.
- 3
Add the onion. Cook until it turns soft and lightly golden.
- 4
Stir in the tomato and turmeric. Cook until the tomato breaks down and softens.
- 5
Add the sliced mushrooms. Stir well until coated in the masala (spice mixture).
- 6
Cover the pan and cook on low heat for 12–15 minutes so the mushrooms release their moisture.
- 7
Uncover the pan and simmer gently. Cook until the liquid reduces into a light gravy.
- 8
Season with salt to taste. Garnish with coriander or wild herbs and serve hot.
Chef's tips
Always get wild mushrooms from an expert local forager, as correct identification is essential for safety.
Ingredient substitutions
- wild forest mushrooms → a mix of button and oyster mushrooms if foraged varieties are unavailable
Storage
Refrigerate for up to a day; best consumed fresh.
Reheating
Reheat gently on low heat, stirring occasionally.
Common mistakes to avoid
- •Cooking on high heat, which makes wild mushrooms tough and rubbery instead of tender.
Serving suggestions
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