Preparation:
_ Trim the stems of the mushrooms, wash them, soak in lightly salted water for 15 minutes, then rinse with clean water and drain. Cut the mushrooms into slices about 1/2 inch thick.
_ Wash the tomatoes and dice them.
_ Wash the green onions and chop them finely.

Add 2 tablespoons of cooking oil to a pan and heat it on the stove. Once the oil is hot, add 1 tablespoon of minced shallots and sauté until fragrant. Add the mushrooms, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, and 1 tablespoon of fish sauce. Stir-fry for 5 minutes until the mushrooms are cooked, then turn off the heat and transfer to a bowl.

Using the same pan, add 2 tablespoons of cooking oil and heat it on the stove. Add the minced shallots and sauté until fragrant, then add the tomatoes. Add 1 tablespoon of seasoning powder, 1 tablespoon of sugar, and 1 tablespoon of fish sauce, and stir well. Pour all the liquid from the bowl of mushrooms into the pan with the tomatoes and cook until the tomatoes are soft.

Add the mushrooms to the tomato sauce in the pan, stir well, and cook for an additional 3 minutes. Adjust the seasoning to taste, add the green onions, stir well, and then turn off the heat.