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

Jeffrey Alford
Naomi Duguid
January 1997

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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