Shaggy manes have such a powerful flavor, you can include them with lots of other ingredients and spices without burying them. In fact, the tofu and potatoes, which absorb some of the flavor, make this vegetable stew even better.
2 tbs. peanut oil
4 medium red potatoes, sliced
1 package soft tofu, drained and diced
1 onion, sliced
1 cup cashews
1 tbs. fresh garlic, chopped
1 tbs. fresh ginger, chopped
4 small hot peppers, seeds removed and discarded, chopped, or 1 tsp. cayenne hot pepper, or to taste
10 cups shaggy mane or other mushrooms, sliced
1 tbs. coriander, ground
1 tbs. cardamom, ground
1 tsp. white pepper, ground
1 tsp. fenugreek, ground
1 tsp. common spicebush berries, finely chopped, or 1/2 tsp. allspice, ground
1/2 tsp. nutmeg, ground
1/2 tsp. cloves, ground
1 tsp. salt, or to taste
1. Sauté the potatoes, tofu, onion, cashews, garlic, ginger, and hot peppers in the peanut oil 10 minutes.
2. Stir in the remaining ingredients, reduce the heat, and simmer 10 minutes.
3. Uncover and continue cooking another 20 minutes until the liquid is reduced and somewhat thickened.
Serve over rice, bread or noodles.
Serves 8-12
Preparation Time: 45 minutes