A mushroom stir-fry worth making. Field, shiitake, king oyster and enoki hit with wok heat, coconut milk, Thai basil and cashews. The dish I cook at home after a foraging trip.
Tom kha gai with cold-smoked chicken, wild mushrooms and butternut squash. The nahm prik pao goes on at the table. Serve with jasmine rice. Quicker than it looks and better than most versions.
