Black Trumpet Mushroom Sago Papadums

So to begin with I tried the dried wild black trumpet mushroom.

Papadums/papads need no introduction to anybody. Highly addictive at any age, across the globe. (Certainly not healthy if they are fried, but that's beside the point). The traditional papad is made of black gram lentil, however there are many versions and flavours. If you havent tasted the sago papads yet- they have a very 'melt in the mouth' texture, which means you better make plenty of it to go around. I make sago papads every summer, but this flavour was truly unique!

A big thank you to my niece Jovita and Justin from Marx Foods for this experience!

So here's the Black Trumpet Mushroom flavoured Sago Papadums for you-

Ingredients-
1/2 cup sago pearls
1 cup buttermilk
1 cup water
salt to taste
ground pepper
powdered black trumpet mushrooms

Preparation-

• Soak the sago pearls in buttermilk and half glass water overnight.
• Add half cup water and grind to a paste.
• Add salt, pepper and powdered black trumpet mushrooms and cook the paste.

• Now here's the tricky bit, to know when to take it off the fire. The paste should be neither too thick nor runny. Comes with practice
• Spoon the mixture into circles onto a plastic sheet and sundry. When one side is done, they will curl up, turn onto the other side. It took me 2 days for the sundrying.
• The papads can now be preserved.
• Fry them when you need to serve, drain the excess oil on a paper towel.

Sending this for Side Dish Showdown

A couple of months ago many of my blogger friends were doing posts on dried wild mushrooms from Marx foods. After having read so many posts I wanted so much to try them. Sadly Marx foods was only shipping to the US. Then my blessing came along! My niece was making a short trip to the US! So she was able to collect it for me. I finally got my mushroom samplers last weekend and wow! There were 7 varieties and the woody earthy fragrance is heady. For information on what is a wild mushroom click here.