Grilled mushrooms wrapped in banana leaves for a smoky flavor.
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Nutrition per Serving
Ingredients
Estimated total cost: €6.71 · €1.12/serving
- 2 tablespoons of refined vegetable oil, plus additional for greasing the grill (use a paper towel to evenly coat the grill with oil)Est. price €0.08–€0.20
- 8 vibrant red Thai chiles, thinly sliced at an angle (for a decorative touch, reserve a few slices for garnish)Est. price €0.40–€1.20
- 2 tablespoons of delicate light soy sauce, divided in half (use one portion for marinating and save the other for drizzling before serving)Est. price €0.10–€0.25
- 2 teaspoons of exquisite Diamond Crystal salt or 1 teaspoon of prestigious Morton kosher salt (adjust salt to taste, as different brands vary in saltiness)Est. price €0.05–€0.12
- 2 teaspoons of finely minced fresh garlic (to release maximum flavor, sauté garlic in oil until fragrant)Est. price €0.04–€0.10
- 2 teaspoons of finely minced fresh ginger (for a stronger ginger flavor, grate ginger using a microplane)Est. price €0.06–€0.15
- 1 teaspoon of pure cane sugar (ensure sugar is fully dissolved in the marinade)Est. price €0.03–€0.08
- Juice extracted from 1 lime, divided (squeeze over the dish just before serving for a burst of citrus freshness)Est. price €0.20–€0.50
- 5 sprigs of aromatic culantro or cilantro, roughly chopped (reserve some leaves for a vibrant garnish)Est. price €0.25–€0.60
- 3 sprigs of fragrant Thai lemon basil or Thai basil, roughly torn (tearing releases essential oils for more intense flavor)Est. price €0.20–€0.50
Steps
- 1Prepare a grill by heating it to medium temperature and lightly oiling the grate. In a large bowl, combine thinly sliced 8 red Thai chilies, 1 tablespoon of light soy sauce, 2 teaspoons of Diamond Crystal salt or 1¼ teaspoons of Morton kosher salt, 2 teaspoons of finely chopped garlic, 2 teaspoons of finely chopped peeled ginger, 1 teaspoon of sugar, and half of the lime juice. Stir the mixture well until the sugar has completely dissolved. Next, add in coarsely chopped culantro or cilantro from 5 sprigs and Thai lemon basil or Thai basil from 3 sprigs into the dressing. Allow the dressing to sit for about 10 minutes to meld the flavors together.
- 2Begin by laying out the fresh (or thawed if frozen) banana leaves from a 1 lb. package on a work surface. Remove the ribs from the leaves and proceed to cut them into four rectangles measuring 18x12 inches each (you may not need to use all the leaves depending on how many are in your package). Submerge these cut pieces in a large pot of boiling water for approximately 30 seconds until they become flexible. Once done, drain them and gently dry with a kitchen towel before using.
Cultural note
This dish originates from Thai cuisine, known for its bold flavors and aromatic herbs. Cooking in banana leaves is a traditional method in many Southeast Asian cultures, adding a unique fragrance to the dish. The use of Thai chiles, lemongrass, and basil reflects the influence of Thai culinary traditions.
Seasonal note
This dish is best made in the summer when mushrooms are in season and banana leaves are readily available for wrapping. The vibrant flavors are perfect for outdoor grilling during warm weather.
Health note
Smoky Grilled Mushroom in Banana Leaves is a nutritious dish rich in fiber, vitamins A and C, and zinc from the mushrooms. It is a low-calorie option with a good balance of protein and healthy fats. However, watch out for the sodium content from soy sauce.
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