Wild Splitgill Mushrooms: Simple Winter Stir-Fry or Soup

Dry splitgill mushrooms from Manipur offer a unique chewy texture and rich umami. They rehydrate quickly and work beautifully in simple winter dishes when you want something satisfying without complicated ingredients.

Simple Stir-Fry (serves 2–3)

• 30–40 g Dry Splitgill Mushrooms, soaked until soft
• 1 small onion or garlic, sliced
• ½ tsp Lakadong Turmeric
• 1 small Smoked King Chilli
• Optional: a little fermented bamboo shoot or perilla seeds
• Oil, salt, spring onion or coriander

Method

1. Soak the mushrooms in warm water for 15–20 minutes, then drain (reserve liquid for soup if desired).
2. Stir-fry garlic or onion, add chilli and turmeric, then the mushrooms.
3. Cook until fragrant and slightly caramelised. Finish with salt and herbs.
4. For a soup version, add the soaking liquid and simmer gently with a pinch of turmeric.

These mushrooms pair especially well with rice and other Northeast staples, bringing forest depth to everyday winter meals.

Shop: Dry Splitgill Mushrooms