Emakhowe — Print Recipe — The Culinary Codex

A prized seasonal dish of wild mushrooms foraged from the Swazi bushveld, cooked simply with onion and tomato to let their earthy forest flavor shine.

Ingredients

500g wild mushrooms, cleaned and sliced
2 tomatoes, chopped
1 onion, diced
2 tbsp vegetable oil
1 tsp salt
1 cup water
2 cloves garlic, minced

Instructions

1 Clean mushrooms carefully by wiping with a damp cloth. Slice larger mushrooms and leave small ones whole.
2 Heat oil in a large skillet over medium heat. Sauté onion and garlic until golden and fragrant.
3 Add mushrooms and cook for five minutes until they release their liquid and begin to brown on the edges.
4 Add tomatoes and water. Simmer for twenty minutes until a rich sauce forms and mushrooms are very tender.
5 Season with salt and serve hot. The concentrated umami flavor of wild mushrooms needs little embellishment.

Did You Know?

Swazi foragers can identify over twenty edible mushroom species, and the knowledge of which mushrooms are safe is passed from grandmothers to grandchildren.