Thai Mushroom Salad (Bangkok)

  • Mushrooms
  • 10 ounces meaty mixed mushrooms (oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem
  • A generous drizzle of vegetable oil
  • Kosher salt and freshly ground black pepper
  • Dressing
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon mushroom stock (purchased or homemade)
  • 1 teaspoon granulated sugar 1 teaspoon Phrik Phon Khua (Toasted-chile powder)
  • 14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks (about 2 tablespoons)
  • Salad
  • 1 ounce peeled small shallots, preferably Asian, or very small red onions, halved lengthwise and thinly sliced with the grain (about 1/4 cup, lightly packed)
  • 1/4 cup coarsely chopped mint leaves (the smaller the better), lightly packed
  • 1/4 cup coarsely chopped cilantro (thin stems and leaves), lightly packed
  • 1 heaping teaspoon Khao Khua (Toasted-sticky rice powder), plus a few pinches for finishing

1.Mushrooms Prepare a grill, preferably charcoal, to cook with medium heat. Or preheat a grill pan or heavy skillet over medium heat. Toss the mushrooms in a bowl along with just enough oil to lightly coat them. Season generously with salt and pepper and toss again. Grill the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, 5 to 10 minutes, depending on the size of the mushrooms, transferring them as they're cooked to a cutting board. Cut any large mushrooms into bite-size slices, about 1/2 inch thick. Leave any small mushrooms whole. You should have about 1 cup of chopped, cooked mushrooms. Let them cool slightly as you make the dressing.

2.Dressing Combine the lime juice, soy sauce, mushroom stock, sugar, chile powder, and lemongrass in a wok or medium pan, set it over medium heat, and heat the mixture just until it's warm to the touch, 15 seconds or so. Turn off the heat.

3.Assemble Add the mushrooms to the pan along with the shallots, mint, cilantro, and rice powder, toss well, and transfer to a plate in a low heap so that most of the herbs end up near the top. Sprinkle on another pinch or two of rice powder, and serve.

Exotic mushrooms in the mix ?

Adding exotic mushrooms to any dish is an easy yet rewarding way to infuse complex flavours into your meal- whether it’s soup, pasta or even a BBQ; the possibilities are endless. Cooking with exotic mushrooms is also a delicious way to introduce essential nutrients and antioxidants into your everyday cooking that is achievable at any level- if you can cook an egg, you can create with mushrooms! It’s that simple.

We at Picture-foods are all about sharing exotic mushroom recipes from different cultures here in Australia and around the globe. Whether you’re a professional chef or cook, or someone who simply enjoys cooking at home, we would love you to join in our obsession in shining the spotlight on one of the world’s healthiest foods!

We invite all to share our passion for exotic and wild mushrooms. Simply upload and share all your recipe ideas and creations through Instagram - #picturefoods, Facebook or on our Website.


Submit your recipe