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Serves : 4

If oyster and Portobello mushrooms are unavailable, white mushrooms will do nicely. Plus: More Vegetable Recipes and Tips

How to Make It

Step 1    

In a large saucepan, bring 2 inches of water to a boil. Add the mushrooms, cover partially and cook until tender, about 4 minutes. Drain the mushrooms.

Step 2    

In a mortar, pound the garlic and sugar to a paste. Add the chile and pound to blend. Add the lime juice and fish sauce and mix well.

Step 3    

Transfer the mushrooms to a bowl. Add the shallots and dressing and toss gently to coat. Add the mint and toss again. Line a platter with the lettuce leaves and mound the salad on top. Serve at room temperature, with rice.

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