Thai Mushroom Salad
2 - Lunch, 3 - Dinner, 4 - FarmOne - Salads, 5 - FarmOne - Mushrooms, Salad
Ingredients
Dressing
1 clove garlic
1 jalapeno (halved)
1 lime (juiced)
2 Tablespoons extra virgin olive oil
1 Tablespoon soy sauce
2 Tablespoons minced lemongrass (remove the tough outer leaves and slice the tender white core)
1 1/4 teaspoons brown sugar
1/4 teaspoon red chile flakes
Mushrooms
10 ounces mushrooms (such as oyster king oyster, cremini, and/or wild mushrooms, tough stems trimmed and any large mushrooms halved through the stem)
A generous drizzle of vegetable oil
Kosher salt and freshly ground black pepper
2 medium shallots thinly sliced
1/4 cup fresh mint leaves (loosely packed roughly chopped)
3 Tablespoons roughly chopped cilantro leaves and stems
Rice Powder
2 Tablespoons uncooked rice
Fore serving
Lettuce (of your choosing)
Cherry tomatoes (halved)
Lime wedges
Description
30-Minute Thai Mushroom Salad is tangy, spicy, amazingly delicious yet deceptively easy to make. Topped with toasted rice powder for a delicious crunch.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Directions
Prepare a grill, to cook with medium heat. Or preheat a grill pan or heavy skillet over medium heat.
Toss the mushrooms in a bowl along with just enough oil to lightly coat them.
Grill the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, 5 to 10 minutes, depending on the size of the mushrooms, transferring them as they're cooked to a cutting board.
Cut any large mushrooms into bite-size slices, about 1/2 inch thick. Leave any small mushrooms whole. You should have about 1 cup of chopped, cooked mushrooms.
Let them cool slightly as you make the dressing.
Dressing Mince the garlic and one of the jalapeno halves and place in a small bowl. Slice the remaining jalapeno half into thin rings and add it to the bowl, along with the lime juice, soy sauce, olive oil, lemongrass, brown sugar, and red chile flakes.
Taste and adjust seasonings with additional lime juice, soy sauce, sugar, if needed.
Stir well and set aside.
Rice Powder Put rice in a small frying pan over medium heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes.
Let cool for a few minutes and then grind into a coarse powder in a spice grinder or with a mortar and pestle.
Assembly In a medium bowl, combine the mushrooms (and any accumulated juices), shallots, mint, and cilantro.
Stir the dressing and pour it on top. Toss gently.
Add the ground toasted rice, and toss.
Serve over lettuce with cherry tomatoes.