Mushroom salad with bitter herbs

by Kiln, Soho
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2
45 minutes

Ingredients

Mushroom salad

  • 4 handfuls of mushrooms, (Kiln use 10 different varieties in this salad)
  • 2 handfuls of mixed bitter leaves, including Vietnamese mint, Thai parsley, lemon balm, coriander (or anything you can get your hands on!)
  • 4 Thai shallots, sliced
  • 2 lemongrass stalks, finely sliced

Toasted rice powder (khao khua)

  • 200g of sticky rice, cooked

Dressing

  • 2 tbsp of mushroom stock, or vegetable stock
  • 1 tbsp of soy sauce
  • 1 tbsp of fish sauce
  • 2 tbsp of lime juice
  • 1 tbsp of pla ra, optional

Method

1
To make the toasted rice powder, toast the sticky rice in a dry pan until it changes colour and loses any moisture. Grind into a powder using a mortar and pestle
2
Make the dressing by whisking together all the ingredients, adding the pla-ra if you’re feeling brave!
3
Lightly stir-fry the mushrooms, first in a frying pan. Add to a wok with holes in the bottom over hot coals to allow them to lightly smoke and come up to temperature
4
Remove from the heat and combine with the herbs, lemongrass, Thai shallot, and a splash of the dressing according to your taste. Add plenty of toasted rice powder and serve