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Mushroom Dipping Sauce

  • SERVINGS: Makes 1 1/2 cups

Like all jaews (Lao condiments), this mushroom version, called jaew het, is a great accompaniment to sticky rice. Spread on toast or serve as an unusually vibrant mushroom side dish.

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  1. 3 small shallots
  2. 3 large garlic cloves
  3. 2 Thai chiles
  4. 3 scallions—2 cut into 1-inch pieces, 1 thinly sliced
  5. 1 cup water
  6. 1/2 pound oyster mushrooms—stems trimmed, mushrooms coarsely chopped
  7. 2 teaspoons Asian fish sauce
  8. 1 plum tomato—halved, seeded and cut into 1/4-inch dice
  9. 1 tablespoon chopped cilantro
  10. 1 tablespoon chopped dill
  11. Salt
  1. Heat a medium cast-iron skillet. Add the shallots, garlic and chiles and cook over moderate heat for 3 minutes, stirring occasionally. Add the scallion pieces and cook, stirring occasionally, until everything is charred in spots, about 3 minutes longer. Transfer the contents of the skillet to a large mortar and pound to a coarse paste.
  2. In a medium skillet, bring the water to a boil. Add the mushrooms and boil over high heat until all of the water has evaporated, about 4 minutes. Add the fish sauce and cook, stirring, for 1 minute. Transfer the mushrooms to the mortar and pound until coarsely mashed with the shallots and chiles. Transfer the mushroom-chile sauce to a bowl and stir in the tomato, cilantro, dill and sliced scallion. Season with salt and serve.
Serve With
Sticky rice.