Anecdote
Taraa Vermaa Senguptaa, image consultant, ex-hospitality industry professional, mother to a
strapping fourteen year old and wife of an established theatre actor, is
totally maaaaaaaaaad about food, gourmet and street. Her family dreams, lives
and breathes food. They are in a present continuous tense of planning what to
eat next. And as I say that life is unfair, all of them are thin and fit people
who exercise because they like to.
Taraa and I are having good times together. We are both trainers by our own right in
different yet similar verticals and we often co-create and roll out programs.
Her commitment to work is what clicks with me and the ‘addas’ and ‘food talks’
are beautiful add-ons to the fruitful discussions.
We do
make money and also blow large parts of it in immediate celebratory lunches,
but, what the heck, it is all for a good cause!
This
really easy and delightfully interesting to the palette soya honey infused
mushroom is a must-try for everybody.
Stuff that you
must have:
Button
Mushrooms, one packet
Black
pepper powder, one tea spoon
Honey,
one and a half tea spoons
Garlic
cloves, 4 peeled and chopped finely
Soya sauce
Soya sauce
One
large onion chopped finely
Cooking
oil, one table spoon
Wok
and spatula
Salt
What to do:
Warm
Olive Oil in a wok. Add the onion add in a bit the garlic. When the onion
changes colour to golden, add the chopped mushrooms. Cover with lid for 6-7
minutes. When mushroom is tender, add the honey, soya sauce, salt to taste and
stir fry. In about 3 minutes or so, add the pepper powder. In another minute
you mushroom is ready to be devoured.
How to serve:
You
can top some boiled rice with the mushroom in a flat bowl or serve it in a bowl
with some spring onions as garnish
Trivia:
There
is a type of mushroom called “Honey mushrooms” named that way because the
colour of the caps is like honey. They are not edible and are parasitical.
