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.
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
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.
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