Thai Mushroom Salad

Fleshy mushrooms releasing their juices, tossed in a sharp, punchy dressing. Bright lime acidity balances the depth of fish sauce and the heat of Thai chilies.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 67
• Protein: 4 g
• Carbs: 12 g
• Fat: 1 g

Ingredients

• 200 g Button mushroom ( quartered )
• 150 g shiitake mushroom ( quartered )
• 100 g shimeji mushroom ( separated )
• 2 piece Garlic ( minced )
• 2 piece Thai chili ( finely sliced )
• 2 piece Shallot ( thinly sliced )
• 60 ml Lime juice
• 3 tbsp fish sauce
• 1 tbsp palm sugar ( grated )
• 0.5 piece Fresh cilantro ( coarsely chopped )
• 0.5 piece Mint fresh ( leaves only )

Instructions

1. Preparing the mushrooms

   Clean the mushrooms. Cut Paris and shiitake mushrooms into equal-sized wedges. Separate the shimeji from their base.

2. Short cooking

   In a pan with two tablespoons of water, cook the mushrooms covered for 3 minutes. They should be supple but retain a firm bite.

3. The dressing

   Mince the garlic and Thai chili. In a bowl, dissolve the palm sugar in the lime juice and fish sauce until the mixture is homogeneous.

4. The mix

   Pour the dressing over the still-warm mushrooms. Add sliced shallots, coriander, and mint leaves. Toss so the dressing coats everything evenly.

Chef's tips

• Do not wash the mushrooms in a bowl of water; they will soak up the liquid and lose their texture.
• Mix the dressing with the mushrooms while they are still warm so they absorb the flavors better.
• If you prefer less heat, remove the seeds from the Thai chilies.

Storage

Consume immediately. Mushrooms lose their texture and herbs wilt quickly in the refrigerator.