Ingredients:

• 250g pink oyster mushrooms, cleaned and roughly chopped
• 2 tbsp coconut oil
• 1 onion, finely sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 green chili, slit lengthwise (optional, for heat)
• 1 sprig curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp curry powder (Sri Lankan or unroasted)
• Salt to taste
• Juice of 1/2 lime
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Mushrooms:
   • Gently clean the pink oyster mushrooms by wiping them with a damp cloth or brushing off any dirt. Tear or chop them into bite-sized pieces.
2. Temper the Spices:
   • Heat coconut oil in a large skillet over medium heat.
   • Add the mustard seeds and cumin seeds, letting them crackle for a few seconds.
   • Add the sliced onion, minced garlic, ginger, green chili, and curry leaves. Sauté until the onions turn golden brown and aromatic.
3. Sauté the Mushrooms:
   • Add the pink oyster mushrooms to the skillet. Sauté for about 2-3 minutes, allowing the mushrooms to soften slightly.
   • Sprinkle in the turmeric powder, curry powder, and salt. Stir well to coat the mushrooms evenly with the spices.
   • Continue to sauté for another 5-7 minutes until the mushrooms are cooked through and slightly crispy on the edges.
4. Finish the Dish:
   • Squeeze the lime juice over the sautéed mushrooms and toss to combine.
   • Garnish with fresh coriander leaves.

Serving Suggestions:

• Serve the sautéed mushrooms as a side dish with rice and other Sri Lankan curries.
• Use them as a filling for rotis or as a topping for a light salad.

This recipe highlights the unique flavor and texture of pink oyster mushrooms, enhanced by the aromatic spices typical of Sri Lankan cuisine. Enjoy!