Thai Style Wild Mushroom Salad
Ingredients
- 200g green leaves (i used sorrel, chard, tsatsoi)
- 100g mixed wild mushrooms (i used shiitake & yellow oysters)
- 1/4 onio thinly sliced
- 2 lemongrass stalks, finely minced
- handful of thai basil (sub other basil)
- 1 tbs crushed roasted peanuts
- optional: 2 kaffir lime leaves, sliced
- 5 tbs coconut milk
- 1 tbs lime juice
- 1 tbs light soy
- 1 tbs palm sugar (or sugar of choice)
- paste
- 3 dried chilli
- 2 garlic clove
- 1/4 red onion
- pinch of salt
Preparation
Place chilli, garlic, shallot under broiler until charred then pound (or blend) them with salt into a paste in either a mortar or blender
In a pan, bring 5 tbs coconut milk to a simmer then add paste, stir well until it is well dissolved
Season with palm sugar, soy and lime juice
Set aside
In a hot pan, add a splash of oil and sear mushrooms until browned on each side
In a bowl add leaves, mushrooms, lime leaf, lemongrass, shallot, peanuts, basil, dressing
Mix well
Serve