Moon-Wished Mushrooms

by – Aaseem Khan

Inspired by a childhood memory of rain, moonlight, and my grandmother’s kitchen.

I was born in my grandmother’s old house in Jammu, and we later lived nearby. After every rainfall, wild edible mushrooms would appear in the fields around us, and I was absolutely fascinated by them. As a child, I would run toward anything white I spotted in the distance, hoping it was a mushroom. Sometimes it turned out to be nothing more than a piece of paper, but that never stopped me from looking.

One evening, while collecting mushrooms with my siblings under a full moon, someone told me that if you prayed to the moon, your wish would come true the next day. So, with all the faith a child can have, I folded my tiny hands and wished for more mushrooms.

That night, it rained heavily.

The next morning, the skies cleared, and the fields were covered with mushrooms. I still remember the excitement of running through the grass, filling baskets and pockets with my treasure. To my young mind, it felt as though the moon had truly answered my prayer.

Back home, my grandmother cooked them in the simplest way possible—with a little mustard oil, salt, red chilli, and turmeric. There were no elaborate ingredients or techniques, but I can still remember the taste. To me, it was better than anything else in the world.

Today, that meal remains one of my most cherished food memories. My grandmother is no longer with us, and it has been years since I last visited that house. My uncle still lives there, but I don’t think I yet have the courage to return. Some places hold so much love that seeing them without the people who made them special can feel impossible. Maybe one day I will walk those fields again. For now, I carry them with me through memories like this one.

Whenever I think of those moonlit fields and that simple meal, I think of home.

Recipe

Moon-Wished Mushrooms

Preparation Time: 10–12 minutes

Ingredients

1. 300–400 g fresh mushrooms, cleaned and sliced
2. 1–2 tablespoons mustard oil
3. Salt, to taste
4. ½ teaspoon turmeric powder
5. ½ teaspoon red chilli powder (or to taste)
6. Fresh coriander leaves, chopped, for garnish

Method

1. Heat the mustard oil in a pan over medium heat until its raw aroma fades.
2. Add the mushrooms and sauté for 1–2 minutes.
3. Season with salt, turmeric powder, and red chilli powder. Stir well so the mushrooms are evenly coated.
4. Continue cooking for 5–7 minutes, or until the mushrooms are tender and lightly golden.
5. Garnish with freshly chopped coriander leaves.

Serving Suggestions

Serve hot with rotis, bread, or as a simple side dish alongside a comforting meal.

Recipe Legacy

This recipe is dedicated to my grandmother, who taught me that the most memorable meals are not always the most elaborate ones. Sometimes, all it takes is a handful of freshly gathered mushrooms, a few simple spices, and the love of someone who makes a place feel like home.