Coconut Poached Mushroom Salad
Ingredients
- 2 garlic cloves (skin on), roasted
- 2 dried chilli, roasted
- Pinch of salt
- 3 King Oyster Mushroom stems
- 1 cup thick coconut milk or cream
- 3 Thai shallots, sliced (can sub for 0.5 banana shallot or 1 French shallot)
- 1.5 stalks of lemongrass finely chopped
- 2 Kaffir lime leaves finely shredded (middle stem removed)
- 1 tbs of light soy sauce
- 0.5 tbs juice of lime
- 1 tsp palm sugar
- 1 tbs chopped coriander leaves
- handful of ripped Thai basil leaves
Preparation
Grill garlic cloves and chilli until they start to blacken. Let cool, peel garlic then add chilli, peeled garlic and salt to a mortar and pestle and pound to make a paste. Set aside
In a wok or pan simmer coconut milk, add mushroom stems and poach for 10 minutes. Reserve 4 tbs of the coconut milk and discard the rest into a jar/container to use another time.
Take a mushroom stem, firmly press it against benchtop/cutting board and poke a fork into it and rip down to shred it. Continue until you have shredded it all then repeat for the other two stems. Set aside.
In the wok or pan add the 4 tbs of coconut milk and simmer. Add your paste then mix well. Turn off heat. Add soy sauce, palm sugar and lime juice and mix well to incorporate. Let cool for 3 minutes then add your mushrooms and remaining ingredients and mix everything together and you are good to go. Serve as an appetiser or serve Thai style with fresh Jasmine rice.
