One-Pot Straw Mushroom and Millet Bowl

Peruvian-inspired comfort food: tender straw mushroom paired with chili pepper, avocado and watercress and millet, finished with kaffir lime leaf and cilantro and a hit of smoked paprika and ground ginger. 1. Pat the straw mushroom dry and season with salt, smoked paprika and ground ginger. 2. Heat lard in a heavy pan and roast the straw mushroom until it develops a deep golden crust, about 20 minutes. 3. Add chili pepper, avocado and watercress to the pan and cook until just tender, stirring in kaffir lime leaf and cilantro for fragrance. 4. Cook the millet separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.