Wipe the mushrooms and check them carefully for beetles, then chop them into large bite-sized pieces. Sauté the scallions in the oil over high heat, then add the other ingredients except the parsley. Cook over medium heat for 15 minutes, stirring frequently. Check the seasoning, sprinkle with the parsley, and serve with boiled rice.
The okra releases a gelatinous liquid that brings out the distinctive oyster flavour of the mushrooms.
This recipe was given to me by Bob Peabody, the ‘Mycophagist Extraordinaire’ of New Jersey.
© 1986 All rights reserved. Published by Macmillan.