Thai Mushroom Salad Recipe

45 minutes


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


  • 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


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