Having sampled and adored Angela's magnificent mushroom dish on many an occassion, I thought it high time that I attempt the dish myself. Angela's recipe in hand, I went about adding all the ingredients and spices to the mushrooms exactly as stated: onions, stock powder, curry powder, thyme, black pepper, parsley and 2 scotch bonnet chillis which is the king of all chillis and described on Wikipedia as "a cultivar of the habanero, it is one of the hottest peppers in the world."
With the cooking having gone ultra smoothly and the kitchen having been a disaster free zone on this occasion, I was rather pleased with myself and served up the dish (along with some rice) with an extra proud heart to Fuzz and myself. The flavour of the mushrooms was deliciously explosive...exactly like dear Angie's. About a minute or so into the dish however, the explosion of flavour took a whole new meaning: with every subsequent mouthful of mushrooms, Fuzz and I were bouncing about on our seats with our tongues stuck out thanks to the fiery heat of the chillis (this dish clearly had nothing on suya!!). The pain becoming intolerable, it was a race to the kitchen to get our hands on the ice cream...and only from that point onwards did some life come back into us...
Moral of the tale: whenever Angela prescribes chillis, always moderate the quantity by half.
(And incase you're wanting pictures of the pain inducing mushrooms, there aren't any! All our efforts went towards relieving ourselves of the agonizing, fiery sensations!)
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