Sometimes, it’s hard to know what to do with delicate yellow oyster mushrooms. Yellow oyster mushrooms have a nutty flavour and go well with curries. Here is a recipe that brings out the best in them and is packed with ergothioneine thanks to a combination of mushrooms and lentils.
Combine washed red lentils and water in a pot. Bring to a boil, reduce heat, scoop off any scum and simmer until lentils are soft.
In a saute pan, heat 1 tbsp ghee. Add leek and sauté until golden brown. Add garlic, ginger, dry spices and sauté.
Stir in the contents of sauté pan into the pot of lentils. Wash the sauté pan and return it to the stovetop.
Heat sauté pan over high heat. Add the remaining ghee and sear the mushrooms, tossing frequently until golden brown. Season with salt.
Serve over a bed of rice and garnish with fresh coriander.
0 servings