Pakistani-Style Phillips Mushrooms in Pita
During my brief period at Cornell University twenty-five years ago, I became good friends with a Pakistani student. He often pined for the food of his homeland, and on many occasions we stopped at the grocery store on the way to his apartment and gathered the ingredients for a Pakistani-style supper.
This is Middle Eastern comfort food at its best. No forks are allowed, even if your beer bottle becomes too slippery to hold.

Ingredients:
* 4 tablespoons vegetable oil
* 4 crushed garlic cloves, chopped
* 2 teaspoons ground cardamon
* 2 teaspoons ground cumin
* 4 dried hot chilies, crushed, or
* 4 jalapeno chilies, sliced
* 2 large onions, sliced
* 2 large tomatoes, sliced
* 1 small eggplant, peeled and thinly sliced, then cut crosswise to julienne
* 15 to 20 fresh Phillips shiitake caps, stems removed and caps sliced in half
* Salt
* Pita breads, lightly heated, or lightly toasted white bread

Preparation:
Heat the oil in a large skillet over medium heat until it begins to smoke. Add the garlic, cardamom, cumin, and chilies. Stir vigorously for half a minute, then add the onions, tomatoes, eggplant, and the Phillips shiitake. Stir over high heat, adding more oil if necessary. Sauté until the vegetables are well cooked, limp, and fragrant, about 10 minutes. Salt to taste. Stuff the pitas with the mixture and serve. Remember, no forks except to fill the pita pockets.

Makes 1 cup cooked filling
Suggested accompaniment: beer