First Time Cooking Grigit Mushrooms With Special Recipe

Krikit mushroom (grigit) or often known as in our local language is called "gelungku" mushroom. Jamur ini bernama latin Schizophyillum commune, This mushroom often grows wild on dry wood in damp places, and usually grows in quite a lot of clusters, so it is very interesting when you see it.

As I harvested this time, this mushroom grew by itself on wood stored under a tree by my mother a month ago. This wood was indeed left alone so that later when needed it would be taken little by little as firewood. But who would have thought that yesterday I saw full mushroom growth on almost the entire surface of the wood.

I remember once, when I was a child, my older sister often processed this mushroom at home by cooking coconut milk. But gradually since my brother moved and when I grew up like now I never tried it again. I really wanted to cook it again when I saw a lot of these mushrooms in the yard yesterday, as a result I asked my mother, is this really the same mushroom when I harvested it first. And how happy it turns out that this is the same mushroom and will immediately harvest it at home.

Before harvesting, I did make sure that the mushrooms I took were still good and beautiful, it seems that they are indeed so lush, unfortunately there are also many mushrooms that have withered here. I start harvesting and storing them in a container and then I will immediately cook a delicious dish like my older sister used to cook.

Vegetable lemak is a vegetable dish cooked with coconut milk and simple spices. Specifically, this vegetable is mixed with grigit mushrooms which have a very good taste. So you will feel the sensation of enjoying grigit mushrooms in a bowl complete with several vegetable variants in it.

Before processing this dish, I first prepare the mushrooms, clean the mushroom dirt that is sticky to the wood. Then soak the mushrooms with hot water for about 20 minutes.

Chop the eggplant, divide it into small pieces, then chop the melinjo leaves into small pieces.

Chop the chili peppers obliquely or according to taste and then cut the lime leaves to remove the hard parts.

If all is ready, all vegetables are added to the cooking pan then add coconut milk.

Puree the prepared spices then add them to the cooking pan.

Stir until everything is well mixed, then cook until everything is cooked.

Season with salt, don't forget to correct the taste if it is right and the sauce has boiled, meaning it is ready to be served.

It's great to be able to repeat the memories of enjoying these mushrooms cooked with coconut milk with family. The flavor is very good, the mushrooms are very soft when combined in the sauce. My mother also said that the eggplant was very tender, it fit perfectly with the mushrooms, especially the combination of melinjo leaves which made this sayur lemak even more sweet and savory as if you added broth, even though everything was purely from mushrooms and vegetables.

I'm really happy that the result is really beyond my expectation, the taste of everything is just right and it matches the taste that I wanted when my brother cooked this mushroom in the past, and the nostalgic taste is realized today. The taste that I missed in the past can be tried again at home, of course there is something different now I only enjoy it with my mother no longer with my siblings. I hope one day we can taste it together again someday.