Ingredients for Het Paa Naam Tok (Isaan-style Forest Mushroom Salad)

• A charcoal grill (highly recommended), grates oiled

• 275g meaty mixed mushrooms (such as oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem (trimmings reserved

• see NOTE)

• A generous drizzle of vegetable oil

• Sel kasher et poivre noir fraîchement moulu

• 1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)

• 1 1/2 tablespoons Thai thin soy sauce

• 1 tablespoon mushroom stock (purchased or homemade

• see NOTE) or water

• 1 teaspoon granulated sugar

• 1 teaspoon Phrik Phon Khua (Toasted-chilli powder)

• 14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks (about 2 tablespoons )

• 30g peeled small shallots, preferably Asian, or very small red onions, halved lengthwise and thinly sliced with the grain (about 1/4 cup, lightly packed)

• 1/4 cup coarsely chopped mint leaves (the smaller the better), lightly packed

• 1/4 cup coarsely chopped coriander (thin stems and leaves), lightly packed

• 1 heaping teaspoon Khao Khua (Toasted-sticky rice powder) , plus a few pinches for finishing

Prepare a grill, preferably charcoal, to cook with medium heat. Or preheat a grill pan or heavy skillet over medium heat.

Toss the mushrooms in a bowl along with just enough oil to lightly coat them. Season generously with salt and pepper and toss again. Grill the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, 5 to 10 minutes, depending on the size of the mushrooms, transferring them as they're cooked to a cutting board. Cut any large mushrooms into bite-size slices, about 1/2 inch thick. Leave any small mushrooms whole. You should have about 150g chopped, cooked mushrooms. Let them cool slightly as you make the dressing.

Combine the lime juice, soy sauce, mushroom stock, sugar, chilli powder, and lemongrass in a wok or medium pan, set it over medium heat, and heat the mixture just until it's warm to the touch, 15 seconds or so. Turn off the heat.

Add the mushrooms to the pan along with the shallots, mint, coriander, and rice powder, toss well, and transfer to a plate in a low heap so that most of the herbs end up near the top. Sprinkle on another pinch or two of rice powder, and serve.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.