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Mushroom salad with bitter herbs
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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
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Ingredients
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Imperial
Mushroom salad
- 4 handfuls of mushrooms, (Kiln use 10 different varieties in this salad)
- 2 handfuls of mixed bitter leaves, including Vietnamese mint, Thai parsley, lemon balm, coriander (or anything you can get your hands on!)
- 4 Thai shallots, sliced
- 2 lemongrass stalks, finely sliced
Toasted rice powder (khao khua)
- 200g of sticky rice, cooked
Dressing
- 2 tbsp of mushroom stock, or vegetable stock
- 1 tbsp of soy sauce
- 1 tbsp of fish sauce
- 2 tbsp of lime juice
- 1 tbsp of pla ra, optional
SAVE RECIPE
Equipment
- Pestle and mortar
- Perforated wok
Method
1
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
2
Make the dressing by whisking together all the ingredients, adding the pla-ra if you’re feeling brave!
3
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
4
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
First published in 2017
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