I’m still eagerly exploring Naomi Duguid’s Burma: Rivers of Flavor, and you know that I’ll jump on anything that includes mushrooms. The recipe for “Mushroom and Tomato Curry” calls for toyster, portable or king mushrooms, I went for toothsome trumpet mushrooms, which I purchase organic at my local H Mart.
The ingredients are simple: peanut oil, turmeric, shallots, garlic, mushrooms, tomatoes, chili powder, shallot oil, salt. For the recommended fish sauce, I used a vegan oyster mushroom flavored soy sauce, to bring some umami to the dish and a little of that seawater flavor. When the recipe suggested making a Mandalay version with the addition of a few green chilis, you know I couldn’t refuse. Served with multi-grain rice, this warming dish is perfect for the blustery, blizzardy weather we’re getting on the East Coast.