Heat olive oil in a large saucepan over medium-high heat, then sauté quartered button mushrooms for 5-10 minutes until browned.

In the same pan, add more olive oil if necessary, then add diced yellow onion, minced green chili, and chopped cilantro stems. Cook for 5 minutes until softened.

Stir in minced garlic, adjika, and tomato paste, cooking for an additional 30 seconds.

Return sautéed mushrooms to the pot, add canned tomatoes and water, then stir in bay leaves and bring to a gentle boil.

Reduce heat to low and let simmer uncovered for 30 minutes.

After simmering, stir in fresh cilantro leaves, adjust seasoning with salt or pepper, and serve hot.