Het Paa Naam Tok (Isaan-Style Forest Mushroom Salad)
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
56
Sourness
45
mins
Prep time (avg)
6
Difficulty
Ingredients:
280 g
Mixed Mushrooms (meaty)1 tsp
Granulated SugarDirections:
1
Add the mushrooms to the pan along with the shallots, mint, cilantro, and rice powder, toss well, and transfer to a plate in a low heap so that most of the herbs end up near the top
2
Sprinkle on another pinch or two of rice powder, and serve
3
COOK THE MUSHROOMS Prepare a grill, preferably charcoal, to cook with medium heat
4
Or preheat a grill pan or heavy skillet over medium heat
5
Toss the mushrooms in a bowl along with just enough oil to lightly coat them
6
Season generously with salt and pepper and toss again
7
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
8
Cut any large mushrooms into bite-size slices, about 1/2 inch thick
9
Leave any small mushrooms whole
10
You should have about 1 cup of chopped, cooked mushrooms
11
Let them cool slightly as you make the dressing
12
Prepare a grill, preferably charcoal, to cook with medium heat
13
Or preheat a grill pan or heavy skillet over medium heat
14
Toss the mushrooms in a bowl along with just enough oil to lightly coat them
15
Season generously with salt and pepper and toss again
16
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
17
Cut any large mushrooms into bite-size slices, about 1/2 inch thick
18
Leave any small mushrooms whole
19
You should have about 1 cup of chopped, cooked mushrooms
20
Let them cool slightly as you make the dressing
21
MAKE THE DRESSING Combine the lime juice, soy sauce, mushroom stock, sugar, chile powder, and lemongrass in a wok or medium pan, set it over medium heat, and heat the mixture just until it's warm to the touch, 15 seconds or so
22
Turn off the heat
23
Combine the lime juice, soy sauce, mushroom stock, sugar, chile powder, and lemongrass in a wok or medium pan, set it over medium heat, and heat the mixture just until it's warm to the touch, 15 seconds or so
24
Turn off the heat
25
ASSEMBLE THE SALAD Add the mushrooms to the pan along with the shallots, mint, cilantro, and rice powder, toss well, and transfer to a plate in a low heap so that most of the herbs end up near the top
26
Sprinkle on another pinch or two of rice powder, and serve