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.
Notes
*To save time, I always use frozen minced lemongrass, which is available at Asian grocery stores.