4
Ingredients
- 500 g edible wild mushrooms, identified as food-safe
- 2 onions, sliced
- 2 tbsp oil
- 1 tomato, optional
- Salt and pepper
- Water
Method
- 01 Use only mushrooms known to be edible and sourced reliably.
- 02 Clean carefully and cut into pieces.
- 03 Sweat the onions in oil, add the mushrooms and tomato if using.
- 04 Add a little water and simmer until tender.
- 05 Season and serve with fufu or rice.
Mayebo belongs to seasonal forest cooking; correct identification is essential.
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