Tinu-om nga Mushroom

Method

1. Use cultivated edible mushrooms unless traditional forest species are identified by a qualified local expert.
2. Toss mushrooms with tomato, onion, ginger, spring onion, chile, fish sauce, and coconut oil.
3. Wilt banana leaves over low heat until pliable and inspect for splits.
4. Divide the mushroom mixture among the leaves, fold into tight parcels, and tie securely without compressing them flat.
5. Arrange in a steamer over briskly boiling water and steam for 18–22 minutes.
6. Open one parcel carefully away from your face and confirm the mushrooms are tender and steaming throughout.
7. Serve in the opened leaves with hot rice, taking care with the escaping steam.