Thai Mushroom Salad

If oyster and Portobello mushrooms are unavailable, white mushrooms will do nicely.

Plus: More Vegetable Recipes and Tips

  • Servings: 4

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  • 1/2 pound Portobello mushrooms, stemmed, caps coarsely chopped
  • 1/2 pound oyster mushrooms, stemmed, caps coarsely chopped
  • 1 garlic clove
  • 1/2 teaspoon sugar
  • 1 to 2 teaspoons crumbled dried red chile or crushed red pepper
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Thai fish sauce (nam pla)
  • 2 tablespoons thinly sliced shallots
  • 1 1/2 cups fresh mint leaves
  • Tender Bibb or Boston lettuce leaves

How to make this recipe

  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.

  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.

  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.

Serve With

Thai Sticky Rice or Thai Jasmine Rice.

Contributed By Published January 1997

505537 recipes/thai-mushroom-salad 2013-12-06T23:53:46+00:00 Jeffrey Alford, Naomi Duguid fall|asian|thai|salads|side-dishes|4|basic-easy|fast|weeknight-dinner|lunch january-1997,jeffrey alford,naomi duguid,thai mushroom salad,oyster and portobello mushroom salad,asian mushroom salad recipes,thai-mushroom-salad 505537

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