1.5tspfish sauceor soy sauce for vegetarian/vegan version
1bird's eye chilifinely sliced
After rinsing under cold water and patting the mushrooms dry, slice in half lengthwise, then into 1 cm thick slices.
Heat cooking oil over medium-high heat in a sauté pan. Add minced garlic and lemongrass and sauté for 1-2 minutes, until fragrant. Toss in the sliced mushrooms and give them a quick stir. Then sprinkle the ground turmeric evenly over the mushrooms.
After giving the mushrooms another stir, add enough hot water to cover the mushrooms halfway. Season with fish sauce (or soy sauce) and add the sliced chili pepper. Turn the heat down to medium low and allow to simmer and reduce.
Once most of the liquid has reduced, serve with steamed jasmine rice along with some green veggies.
*To save time, I always use frozen minced lemongrass, which is available at Asian grocery stores.