Any type of mushroom can be used in this salad. Wipe off any dirt, twigs, or sand that may still be attached.
150 g (5 oz) assorted wild mushrooms
2 tablespoons stock
pinch of salt
pinch of white sugar - optional
3 tablespoons lime juice (you might use less)
2 tablespoons fish sauce (for veg: substitute a splash of soy sauce)
large pinch of roasted chili powder
4 shallots, sliced
handful of mixed mint and coriander leaves
2 tablespoons shredded pak chii farang (long-leaf coriander)
1 tablespoon chopped spring (green) onion
1 tablespoon ground roasted rice
Clean the mushrooms and cut into attractive slices. Heat stock in a small pan and add sugar and salt (if using). Add the mushrooms and simmer until cooked - the cooking time varies wildly, depending on the variety: pine mushrooms need to be simmered at least 10 minutes, while the delicate grey ghost mushroom takes mere moments. If using and assortment, add the mushrooms accordingly.
Remove from heat and season with lime juice, fish/(soy) sauce and chili powder; the salad should taste equally hot, sour and salty. Add shallots, herbs and spring onions. Serve sprinkled with ground roasted rice.
-a few sprigs of Thai basil
-sliced cabbage and cucumber
(hs note: to make ground roasted rice, just toast rice grains in a skillet until golden and fragrant. Grind with a mortar and pestle)
From Thai Food by David Thompson (Ten Speed Press, 2002)
101 Cookbooks http://www.101cookbooks.com/