Kama is a wild mushroom - similar in shape to a truffle but softer in consistency - which sprouts in the desert sand a thunder and lightning storm. They are available in Lebanon from November to February.

500 grams kama
1 large onion, diced
Olive oil

Thoroughly wash the kama, peel and thinly slice.

Fry the diced onion in hot olive oil for a few minutes until translucent. Add the kama and sauté very briefly - just long enough to coat the mushrooms.

Serve at room temperature with lemon wedges. This recipe is especially good served over a fried steak.

Serves 2 to 4