Basque-Style Oyster Mushroom with Black-eyed Peas and Daikon Radish

Basque-inspired comfort food: tender oyster mushroom paired with daikon radish and carrot and black-eyed peas, finished with curry leaf and a hit of dried dill weed and cinnamon. 1. Pat the oyster mushroom dry and season with salt, dried dill weed and cinnamon. 2. Heat sesame oil in a heavy pan and roast the oyster mushroom until it develops a deep golden crust, about 21 minutes. 3. Add daikon radish and carrot to the pan and cook until just tender, stirring in curry leaf for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hot pepper sauce before serving hot.