Ingredients Jump to Instructions ↓

  1. 150 g (5 oz) assorted wild mushrooms

  2. 2 tablespoons stock

  3. pinch of salt

  4. pinch of white sugar - optional

  5. 3 tablespoons lime juice (you might use less)

  6. 2 tablespoons fish sauce (for veg: substitute a splash of soy sauce)

  7. large pinch of roasted chili powder

  8. 4 shallots, sliced

  9. handful of mixed mint and coriander leaves

  10. 2 tablespoons shredded pak chii farang (long-leaf coriander)

  11. 1 tablespoon chopped spring (green) onion

  12. 1 tablespoon ground roasted rice

Instructions Jump to Ingredients ↑

  1. Previous Post Maison du Miel's Heather Honey Ice Cream Next Post Gateau Surprise Chocolat Pistache Clean the mushrooms and cut into attractive slices. Heat stock in a small pan and add sugar and salt (if using). Add the mushrooms and simmer until cooked - the cooking time varies wildly, depending on the variety: pine mushrooms need to be simmered at least 10 minutes, while the delicate grey ghost mushroom takes mere moments. If using and assortment, add the mushrooms accordingly.

  2. Remove from heat and season with lime juice, fish/(soy) sauce and chili powder; the salad should taste equally hot, sour and salty. Add shallots, herbs and spring onions. Serve sprinkled with ground roasted rice.

  3. Serve with:

  4. -a few sprigs of Thai basil -sliced cabbage and cucumber (hs note: to make ground roasted rice, just toast rice grains in a skillet until golden and fragrant. Grind with a mortar and pestle)

  5. From Thai Food by David Thompson (Ten Speed Press, 2002)

  6. Print Recipe


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