Thai Forest Mushroom Zesty Salad

Ingredients

Estimated total cost: €4.25 · €1.06/serving

• Original text: 10 ounces of assorted meaty fungi, including varieties like oyster, king oyster, cremini, and wild mushrooms, with tough stems trimmed and any large mushrooms halved through the stem (reserve trimmings for later use; refer to NOTE for details)Est. price €2.50–€5.00
• Original text: A generous drizzle of vegetable oil for grillingEst. price €0.05–€0.15
• Original text: Kosher salt and freshly ground black pepper, to tasteEst. price €0.02–€0.05
• Original text: 1 1/2 tablespoons of tangy lime juice, preferably from fresh limes or with a hint of Meyer lemon juice for a unique twistEst. price €0.10–€0.25
• Original text: 1 1/2 tablespoons of Thai thin soy sauce for added depth of flavorEst. price €0.15–€0.30
• Original text: 1 tablespoon of mushroom stock, either -bought or homemade, or simply use water as an alternative (refer to NOTE for instructions on making homemade mushroom stock)Est. price €0.10–€0.20
• Original text: 1 teaspoon of granulated sugar to balance the flavorsEst. price €0.03–€0.08
• Original text: 1 teaspoon of aromatic Toasted-chile powder (Phrik Phon Khua) for a spicy kickEst. price €0.20–€0.50
• Original text: 14 grams of thinly sliced lemongrass, using only the tender parts from approximately 2 large stalks (equivalent to about 2 tablespoons)Est. price €0.35–€0.70
• Original text: 1 ounce of peeled small shallots, preferably Asian variety, or very small red onions, halved lengthwise and thinly sliced with the grain (around 1/4 cup, lightly packed)Est. price €0.40–€0.80

Steps

1. 1

   Get your grill, ideally charcoal, ready for cooking at a medium heat. Alternatively, preheat a grill pan or a sturdy skillet over medium heat.

2. 2

   In a mixing bowl, coat the mushrooms lightly with oil until they are evenly covered. Sprinkle salt and pepper generously over the mushrooms, then toss to ensure even seasoning. Grill the mushrooms, flipping them occasionally, until they are fully cooked and develop a deep golden brown color in certain areas. This process should take around 5 to 10 minutes, adjusting based on the mushroom sizes. Transfer the grilled mushrooms onto a cutting board as they finish cooking. Slice any large mushrooms into bite-sized pieces approximately 1/2 inch thick while keeping smaller mushrooms whole. Aim to yield roughly 1 cup of chopped, cooked mushrooms from this step. Allow the mushrooms to cool slightly while you prepare the dressing for your dish.

3. 3

   In a wok or medium pan, mix together lime juice, soy sauce, mushroom stock, sugar, chile powder, and lemongrass. Place the mixture over medium heat and warm it until it reaches a gentle warmth, which should take about 15 seconds. Once warmed, switch off the heat source.

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• Cultural note

  The Thai Forest Mushroom Zesty Salad is a traditional Thai dish that showcases the use of aromatic herbs, spices, and sauces commonly found in Thai cuisine. The combination of flavors reflects the balance of sweet, salty, sour, and spicy tastes that are characteristic of Thai food.

• Seasonal note

  This Thai Forest Mushroom Zesty Salad is best made in the fall when mushrooms are in season, offering the freshest and most flavorful ingredients.

• Health note

  This salad is a healthy choice, providing a good source of protein, fiber, and essential vitamins A and C from the mushrooms, herbs, and citrus juice. It is low in calories and saturated fat.