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In a large saucepan over medium heat, heat a tablespoon of neutral oil until shimmering. Add mushrooms and cook, stirring occasionally, until they've reduced in size and have browned significantly, about 5-10 minutes. Remove from pot and set aside.
Add a bit more oil to the pan, reduce the heat to medium-low and add in onion, cilantro stems and chilli. Cook, stirring occasionally, until softened and lightly translucent, about 5 minutes.
Add in garlic, adjika, tomato paste and savory and stir constantly until fragrant, only about 30 seconds. Return mushrooms to the pot and stir to coat in onion mixture.
Pour in tomatoes and 400ml (1.5 cups) water, add bay leaves, stir to combine and bring to a boil before reducing the heat to low and simmering, uncovered, until reduced and thickened, about 30 minutes. Stir in cilantro leaves and serve immediately.