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Stir-fried and lightly spiced on toast or in rich faux Mughalia gravy, mushrooms can be relished in many ways, says Pushpesh Pant Everyone or almost everyone loves mushrooms. Specially the familiar button variety. Farmed and free from risks. They are easy to cook, have no calories or cholesterol and pair beautifully with other ingredients — peas, onions et al and have a wonderful meaty (oops!) texture. You can serve them just a wee bit stir-fried and lightly spiced on toast or in rich faux Mughalia gravy. The friendly fungus never fails to delight. We have always wondered why no one tries a sweet ’n’ sour with the stuff? Indrajit, our sparring partner in kitchen, has always countered by arguing that forced fusion only creates confusion. But then, who decides what is forced and what is truly inspired? Surely, not the Chindian eatery owners. Always short of vegetarian delicacies, they keep palming off Manchurian-Shanchurian and no one seems to complain. We finally persuaded dear son to launch forth before someone else files the patent or claims invention. He was reluctant to begin with but extremely pleased with the end product. During the course of tinkering, the recipe drifted from the Chinese side of the border to the South-East Asian seaboard and the mushrooms got more company than originally planned. We feel, in this case, Navratan is the name richly deserved. You can tell the guests semi tongue-in-cheek that it is a recipe reclaimed from Abul Fazal, one of the nine gems in the Grand Mughal’s court. For those who are hard to please and literal minded, you may helpfully count the nine vegetable gems used — including garlic and ginger. Happy eating.
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