Oyster Mushroom Salad

Yam Het

Preparation info
  • Serves


    as part of a rice-based meal
    • Difficulty


Appears in

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

In this recipe we use fresh oyster mushrooms, common in Thailand, and fresh portobellos. Both are available in Asian or gourmet groceries. If you can’t find one or both of these mushrooms, substitute regular cultivated mushrooms. The result will still be delicious.


  • ½ pound portobello mushrooms or cultivated mushrooms, cleaned, stems trimmed, and coarsely chopped
  • ½ pound oyster mushrooms or


Place about 2 inches of water in a large saucepan and bring to a boil. Add the mushrooms, partially cover, and cook until tender but not mushy, about 4 minutes. Drain (reserving the cooking water if you wish for stock) and set aside.

Place the garlic and sugar in a mortar and pound to a paste,