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

1/2 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

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.

No additional tips available.

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

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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.

Thai Mushroom Salad

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