Indigenous Nhedzi Mushroom Stir-Fry

The Nhedzi mushroom is a wonderfully flavourful mushroom that can be enjoyed in several satisfying ways.

These mushrooms are part of the termitomyces family of mushrooms, meaning that they are farmed by termites under the ground.

Don’t let this put you off, however! These mushrooms are completely safe for consumption and are relatively easy to find.

During the summer months in Zim, they pop up all around the country.

It’s always important to try and cook with sustainable and – where possible – indigenous, organic foods. Not only is it good for the environment and the economy, but, being organic, means it is good for your body, too!

The Nhedzi mushroom has a vibrant flavour that some has described as similar to that of green beans and asparagus.

Thus, we think it is the perfect ingredient in a creamy vegetarian stir-fry that will complement its flavour beautifully.

Ingredients:

2 cups Nhedzi mushroom, chopped
1 cup baby asparagus, chopped
1 cup thin green beans
1 clove garlic, crushed
½ cup fresh cream
2 tablespoons butter
Olive oil
Salt
Pepper

Method:

Start by frying the mushrooms, baby asparagus and green beans in a pan with the butter, olive oil and crushed garlic.

When the mushrooms and the asparagus start to become tender, reduce the heat and let them cook for another 2 minutes.

After 2 minutes, slowly add the cream to the mushroom and vegetable mix and let simmer for 5 minutes.

Once the cream has thickened ever so slightly, remove the mushroom and vegetable mix from the stove and flavour with salt and black pepper.

Serve the mushroom and veg mixture over fluffy white rice or even with pasta.