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.