Lao Or Lam Mushroom Stew

Ingredients

• 1 lb mixed mushrooms, torn
• 2 cups eggplant, cubed
• 1 1/2 cups cooked rice, for serving
• 3 tbsp neutral oil
• 2 stalks lemongrass, bruised and chopped
• 6 garlic cloves, minced
• 4 shallots, sliced
• 3 to 4 green chilies, whole
• 3 cups vegetable broth
• 1 cup long beans, cut into lengths
• 3 tbsp soy sauce
• 1 cup dill fronds, plus more to serve
• 1/2 cup Thai basil
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Heat 2 tablespoons of the oil in a wide pot over medium-high heat and add the mushrooms in a single layer. Leave them undisturbed for 3 minutes, then cook, stirring, for 6 minutes more, until browned and dry.
2. Add the remaining oil, the shallots, and the lemongrass and cook for 5 minutes, then the garlic for 30 seconds.
3. Chop the lemongrass finely before it goes in; its fibres never soften and long pieces are unpleasant to eat.
4. Add the eggplant and turn it in the pan for 3 minutes, then pour in the broth and drop in the whole chilies.
5. Simmer for 15 minutes, until the eggplant has collapsed and begun to thicken the stew. Crush a few pieces against the side of the pot to help it along.
6. Add the long beans and simmer for 8 minutes more, until tender.
7. Season with the soy sauce, salt, and pepper, then stir in the dill and Thai basil and cook for 2 minutes only.
8. Dill is the defining flavour of or lam and it must go in at the very end; boiled for long it turns grey and loses its perfume entirely. Serve with rice and lime wedges.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.