Thai Mushroom Salad Recipe

Name: Thai Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound Portobello mushrooms, stemmed, caps coarsely chopped; 1/2 pound oyster mushrooms, stemmed, caps coarsely chopped; 1 garlic clove; 1/2 teaspoon sugar; 1 to 2 teaspoons crumbled dried red chile or crushed red pepper; 3 tablespoons fresh lime juice; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons thinly sliced shallots; 1 1/2 cups fresh mint leaves; Tender Bibb or Boston lettuce leaves

Servings: persons

1
In a large saucepan, bring 2 inches of water to a boil.
2
Add the mushrooms, cover partially and cook until tender, about 4 minutes.
3
Drain the mushrooms.
4
In a mortar, pound the garlic and sugar to a paste.
5
Add the chile and pound to blend.
6
Add the lime juice and fish sauce and mix well.
7
Transfer the mushrooms to a bowl.
8
Add the shallots and dressing and toss gently to coat.
9
Add the mint and toss again.
10
Line a platter with the lettuce leaves and mound the salad on top.
11
Serve at room temperature, with rice.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound Portobello mushrooms, stemmed, caps coarsely chopped, 1/2 pound oyster mushrooms, stemmed, caps coarsely chopped, 1 garlic clove, 1/2 teaspoon sugar, and more.

Yes, Thai Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Mushroom Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions