Laab Het (Thai Mushroom Salad)

  • 10 dried shitake mushrooms
  • 1 c fresh *Oyster mushrooms, diced
  • juice of 1 lime
  • vegetarian "fish" sauce
  • 1 tsp sugar
  • 1-2 Tbsp ground dried chillies
  • 2 Tbsp roasted ground rice
  • 2 shallots, finely chopped
  • 2-3 green onions, finely chopped
  • 4-5 bunches coriander, chopped
  • 20 fresh mint leaves, chopped
  1. Soak dried mushrooms in boiling water for 10 mins.
  2. Cut off stems (freeze the stems for a mushroom floss); dice heads.
  3. In a small saucepan, combine dried and fresh mushrooms with a few tablespoons water, lime juice, "fish" sauce, and sugar,
  4. and cook 2 mins over high heat.
  5. Turn heat down to medium, add dried ground chillie, ground rice and cook another minute, until mixture begins to thicken.
  6. Remove from heat, add shallots and stir.
  7. Let sit until cool, then add green onions, coriander, and mint and stir well.
*Mixtures of other mushrooms such as Portabellos, Mitsutake and Oyster could be substituted well in this dish.