Sunday, January 26, 2014

Oyster Mushroom Salad

This salad is full of Thai flavor and rich earthiness.

One year ago: Roasted Cauliflower and Hazelnut Salad
Two years ago: Grilled Sausages with Celery Root Salad and Hazelnuts
Three years ago: Vanilla Pudding
Four years ago: Red Pesto Penne with Roasted Cherry Tomatoes and Cheese

Oyster Mushroom Salad (from Seductions of Rice)

1/2 lb portobello mushrooms, cleaned and coarsely chopped
1/2 lb oyster mushrooms, cleaned and coarsely chopped
1 clove garlic
1/2 tsp sugar
1 - 2 tsp crumbled dried red chile or chile pepper flakes
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp finely sliced shallots
1 1/2 cups loosely packed mint, coarsely chopped
tender bibb or other lettuce leaves

1. Place 2" of water in a large saucepan and bring to a boil. Add mushrooms, partially cover, and cook until tender, 4 minutes. Drain and set aside.
2. Place garlic and sugar in mortar and pound to paste. Add chiles and pound to combine. Add lime juice and fish sauce and blend well. (You can also do this in a mini food processor.)
3. Place mushrooms in a bowl, add shallots, pour on dressing and toss.
4. Add chopped mint and toss. This may be made up to 2 hours ahead of time.
5. Line a serving platter with lettuce and mound salad on top. Serve warm or at room temperature.

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