Mandalay Mushroom and Tomato Curry

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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.

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Royal Trumpet Mushrooms as Fazzoletti

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Another delicious mushroom dish from the Vedge cookbook. Originally calling for nebrodini mushrooms, but suggesting trumpet mushrooms as a substitution, I sliced the thick stems ever so thinly, as suggested. They stuck to the bottom of my pan when I tried to fry them. So I sliced them less thinly, between 1/16 and 1/18 of an inch thick, and fried them gently in olive oil until they reached a golden brown. The sauce? Fresh cherry tomatoes from my garden, garlic, olive oil, white wine, salt and pepper, and plenty of basil (I also added some parsley from the garden). And it was spectacular. Like, really spectacular. Again, a crusty roll, some butter, and I was in heaven. So simple, so rich, and just perfect.