Thai Mushroom Salad
Ingredients
- 200 gButton mushroom (quartered)
- 150 gshiitake mushroom (quartered)
- 100 gshimeji mushroom (separated)
- 2 pcGarlic (minced)
- 2 pcThai chili (finely sliced)
- 2 pcShallot (thinly sliced)
- 60 mlLime juice
- 3 tbspfish sauce
- 1 tbsppalm sugar (grated)
- 0.5 pcFresh cilantro (coarsely chopped)
- 0.5 pcMint fresh (leaves only)
Method
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.
- 1
Clean the mushrooms. Cut Paris and shiitake mushrooms into equal-sized wedges. Separate the shimeji from their base.
- 2
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
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
Pour the dressing over the still-warm mushrooms. Add sliced shallots, coriander, and mint leaves. Toss so the dressing coats everything evenly.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Mushrooms lose their texture and herbs wilt quickly in the refrigerator.
