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
COOK THE MUSHROOMS Prepare a grill, preferably charcoal, to cook with medium heat
2
Or preheat a grill pan or heavy skillet over medium heat
3
Toss the mushrooms in a bowl along with just enough oil to lightly coat them
4
Season generously with salt and pepper and toss again
5
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
6
Cut any large mushrooms into bite-size slices, about 1/2 inch thick
7
Leave any small mushrooms whole
8
You should have about 1 cup of chopped, cooked mushrooms
9
Let them cool slightly as you make the dressing
10
Prepare a grill, preferably charcoal, to cook with medium heat
11
Or preheat a grill pan or heavy skillet over medium heat
12
Toss the mushrooms in a bowl along with just enough oil to lightly coat them
13
Season generously with salt and pepper and toss again
14
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
15
Cut any large mushrooms into bite-size slices, about 1/2 inch thick
16
Leave any small mushrooms whole
17
You should have about 1 cup of chopped, cooked mushrooms
18
Let them cool slightly as you make the dressing
19
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
20
Turn off the heat
21
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
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
24
Sprinkle on another pinch or two of rice powder, and serve
25
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