Name: Fragrant Mushrooms in Lettuce Leaves
Yield: Serves Two
Cuisine: Thailand
Ingredients: 2 baby cos or romaine lettuces, or 2 Little Gem (Bibb) lettuces; 2 garlic cloves, finely chopped; 1 lemon grass stalk, finely chopped; 2 kaffir lime leaves, rolled in cylinders and thinly sliced; 200 g/7 oz/3 cups oyster or chestnut mushrooms, sliced; 1 small fresh red chilli, seeded and finely chopped; juice of ½ lemon; 30 ml/2 tbsp light soy sauce; 5 ml/1 tsp palm sugar or light muscovado (brown) sugar; small bunch fresh mint, leaves removed from the stalks; 30 ml/2 tbsp vegetable oil

Preparation info

Serves
Two

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This quick and easy vegetable dish is served on lettuce leaf “saucers” so can be eaten with the fingers– a great treat for children.

Ingredients

30 ml/2 tbsp vegetable oil
2 garlic cloves, finely chopped

Method

Heat the oil in a wok or frying pan. Add the garlic and cook over a medium heat, stirring occasionally, until golden. Do not let it burn or it will taste bitter.
Meanwhile, separate the individual lettuce leaves and set aside.
Increase the heat under the wok or pan and add the lemon grass, lime leaves and sliced mushrooms. Stir-Fry for about 2 minutes

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Fragrant Mushrooms in Lettuce Leaves

Ingredients

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