Tomat's Black-Eyed Peas With Maitake Mushrooms Recipe - Los Angeles Times

Ingredients

• 2 cups dried black-eyed peas (soaked in salted water for 2 to 6 hours)
• 1 bouquet garni (1 bay leaf, several sprigs of parsley and thyme tied with kitchen string)<br/>
• 1 dried black lime
• 1 small yellow onion, finely chopped (100 grams)
• 2 teaspoons turmeric
• 2 teaspoons black pepper
• 2 teaspoons ground fenugreek
• Salt to taste
• 1 bunch maitake mushrooms (1 100-gram package)
• 1 1/2 tablespoons tamari
• 1 tablespoon rice vinegar
• 4 garlic cloves
• A few thyme sprigs
• 1 pinch sugar
• 1 pinch salt
• 50 grams (1/2 bunch) cilantro
• 25 grams (1/4 bunch) parsley
• 1 garlic clove
• 1 pinch ground fenugreek
• 1 cup neutral oil
• 1 medium shallot, thinly sliced
• 1 cup neutral oil for frying
• Neutral oil for searing the mushrooms
• Yogurt for garnish
• Dried black lime (for grating)
• Chopped parsley for garnish (optional)
• Chopped mint for garnish (optional)