Oyster Mushroom Salad

Name: Oyster Mushroom Salad (Yam Het)
Yield: Serves 6 as part of a rice-based meal
Cuisine: Thailand
Ingredients: ½ pound oyster mushrooms or cultivated mushrooms, cleaned, stems trimmed, and coarsely chopped; ½ pound portobello mushrooms or cultivated mushrooms, cleaned, stems trimmed, and coarsely chopped; 1 to 2 teaspoons crumbled dried red chile or chile pepper flakes; ½ teaspoon sugar; 1 clove garlic; 2 tablespoons finely sliced shallots; 1½ cups loosely packed fresh mint leaves, coarsely chopped, or 1 cup fresh mint leaves plus ½ cup Vietnamese coriander leaves, coarsely chopped; 3 tablespoons fresh lime juice; 2 tablespoons Thai fish sauce; Tender Bibb or other lettuce leaves or greens, to line serving dish

Yam Het

Preparation info

Serves
6
as part of a rice-based meal

Difficulty
Easy

Appears in

Seductions of Rice

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.

Ingredients

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

Asia
Thailand
Side dish
Pescatarian
South East Asia
Gluten-free

Method

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,