Heat a generous drizzle of neutral oil in a large saucepan over medium heat. Add the quartered button mushrooms and sauté for 5-10 minutes until browned. Remove from pot and set aside.

In the same pot, add more oil if necessary, then add finely diced yellow onions, chopped cilantro stems, and minced green chili. Sauté for 5 minutes until translucent.

Stir in minced garlic, adjika, tomato paste, and dried savory. Cook for 30 seconds to 1 minute, allowing spices to blossom.

Return sautéed mushrooms to the pot and mix well with the onion and spice mixture.

Pour in crushed canned tomatoes and enough water for desired consistency. Add bay leaves, mix, and bring to a boil.

Once boiling, reduce heat to low and simmer uncovered for about 30 minutes, stirring occasionally.

Stir in chopped cilantro leaves just before serving for freshness.