Mushroom salad with bitter herbs

  • medium
  • 2
  • 45 minutes
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Kiln's stunning Thai mushroom salad recipe is packed with flavour from a variety of bitter leaves, some rich toasted rice powder (khao khua) and an umami dressing. Pla ra is a fermented fish-based seasoning, and pungent to say the least. This will give the dressing a punchy kick, but feel free to leave it out if you'd prefer.

First published in 2017




Mushroom salad

Toasted rice powder (khao khua)



  • Pestle and mortar
  • Perforated wok


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
Make the dressing by whisking together all the ingredients, adding the pla-ra if you’re feeling brave!
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
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

Kiln is the brainchild of Ben Chapman, and is the sister restaurant to Smoking Goat. Dishes at Kiln are punchy, pungent and strong, reflecting the gutsy flavours of rural Thai cooking.

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