Name: Split Gill Mushroom Chutney/Salad recipe by Akum Jamir at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Split Gill Mushroom - 2 cups; Hooker Chives - 1 bunch; Green chillies - 10-15 or as per your heat preference; Tomato - 2 large; Salt to taste; Water as required

ABOUT Split Gill Mushroom Chutney/Salad RECIPE

Split Gill Mushroom also known by scientific name "Schizophyllum commune" is a common species of fungus in the geneus Schizophyllum. It is perhaps the world's most widespread fungus. It has got a meaty texture with a earthy and pleasant aroma. The cap is shell-shaped and pale reddish and grey in colour. It clings and multiplies on a moist and decaying tree branches especially after a long rain. Split Gill Mushroom is commonly consumed in North East India and Nagaland being one of them. In Nagaland it is made chutney with local herbs called Rupchi i.e. Hooker Chives. The traditional way of making this Chutney is steaming the mushroom wrapped in pumpkin leaves and then wrapped in banana leaves and steamed near the fire side around hot charcoal and hot ashes. Similarly the green chillies and tomatoes are roasted in hot charcoal and hot ashes. Here in this recipe since I don't have a fire side I have roasted the green chillies and tomatoes in a tawa over gas top and the mushrooms are boiled in salt and water. This Chutney is lipsmacking, delicious and a die hard favourite of the Nagas.

Instructions

Water the Split Gill Mushroom several times thoroughly in water to remove dirt and impurities.
In a pan add ½-1 cup water and boil the split gill mushroom with salt. Let the water evaporate completely. You can pressure cook for 3-4 whistles to save time.
Wash the hooker Chives in water several times thoroughly in water to remove dirt. Cut them into 1-2 inches and crushed them using your palms.
Prick the green chillies and core the tomatoes and roast on a tawa over gas top. Keep flipping for even roasting.
In a mortar and pestle coarsely ground the roasted chillies first and then followed by tomatoes. Ground them together well.
Transfer the boiled/steamed mushroom in a bowl. Add the chilly tomato mixture and hooker chives over it, mix well and serve.

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