Warm Mushroom & Roast Rice Salad


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is a lovely little stir-fry with Nam Jim added at the end to give it a hot and sour taste. Make sure you remove the wok from the heat before you mix in the Nam Jim because if the dressing boils fiercely it will lose its freshness. You can use this dressing on any vegetables you like to create a fiery addition to a shared table. Just don’t then serve a Thai-style salad with similar flavours.


  • 300 g (10Β½ oz) assorted mushrooms such as enoki, shiitake, shimeji and oyster
  • 1 teaspoon ground roast rice
  • 2 tablespoons peanut oil
  • 1 Spanish onion, halved and finely sliced
  • 1 handful of combined mint and coriander (cilantro) leaves
  • 1 spring onion (scallion), cut into julienne
  • 2 red shallots, finely sliced and deep-fried until golden


  • 1 clove garlic
  • 3 coriander (cilantro) roots, scraped and chopped
  • 2 small wild green chillies
  • a pinch of sea salt
  • a pinch of caster (superfine) sugar
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce


To make the dressing, pound the garlic, coriander roots, chillies, sea salt and sugar in a mortar with a pestle to form a paste. Add the lime juice and fish sauce and taste for balance, adjusting if necessary.

Tear the mushrooms into even-sized pieces. Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the mushrooms and onion for only 30 seconds to 1 minute, until just starting to soften. Remove from the heat, add the dressing, herbs and spring onion and toss together. Sprinkle the salad with ground roast rice and fried shallots to serve.