SAMAROQ
RECIPE
MIXED MUSHROOM CURRY
During the time my parents were living in Afghanistan, mushrooms were in abundance at the start of spring. Foraged varieties were fleshy and thick-stemmed, and took a while to cook. Using the knowledge held by locals, poisonous ones were carefully avoided.
This mixed mushroom curry, sautéed in garlic, onion and traditional spices, is best enjoyed with your favourite rice dish or naan bread.
Photography: Alicia Taylor
Find this recipe and more in the
Parwana Book.
SERVES 4-6
125 ml (½ cup) sunflower oil
4 garlic cloves, thinly sliced
2 fresh long red chillies, thinly sliced
1 red onion finely diced
2 large tomatoes, diced
1.5 kg (3 lb 5 oz) mixed mushrooms, such as swiss brown and button mushrooms, or any varieties you prefer, evenly sliced
1 teaspoon chaar masalah
METHOD:
Heat the oil in a large saucepan over high heat and sauté the garlic and chilli for 1–2 minutes to soften. Add the onion and fry for 3–4 minutes, or until golden brown. Stir in the tomato and 1 tablespoon salt, and cook until the tomato breaks down and a sauce forms.
Add the mushrooms to the sauce and cook, stirring occasionally for 10 minutes; the mushrooms will release a lot of liquid, but continue cooking them until the liquid evaporates. Add the chaar masalah and stir through the mushrooms and sauce, then serve the samaroq hot with rice or naan.