Thai mushroom salad recipe
Savor the tastes of Thailand with this mushroom salad, featuring rich flavors, crunchy toppings, and a vegan twist perfect for sunny days.
Servings: 4 servings
Ingredients
Toasted rice powder:
- 0.5 cup Thai glutinous white rice sticky rice, raw and uncooked
Mushrooms:
- 1 lb. mixed mushrooms of choice king trumpet, brown or white beech, maitake, oyster mushrooms, and small amounts of shiitake
- 2 tbsp avocado oil divided
- ½ tsp coarse sea salt divided, or more to taste
- ¼ tsp ground white pepper or black pepper, divided
Herbs & Seasonings:
- 2.5 oz. chopped shallots about 1-2 large shallots
- 1 tbsp fish sauce or vegan fish sauce, Yondu seasoning
- Half one whole lime juice plus more for serving
- ¼ tsp Thai bird's eye chili powder or dry chili flakes (or skip for none-spicy)
- ½ cup chopped cilantro
- 10 sprigs mint leaves roughly chopped
- 2-3 bulb green scallions chopped
To serve:
- Sticky rice cooked
- Crispy shallots optional
Instructions
- Toasted rice powder: In a medium size cast iron or stainless steel pan, add the rice grains and dry roast them over medium heat until the grains turn into golden brown color, about 15 minutes, shaking the pan occasionally for even toasting. Let the toasted grains cool to room temperature. Transfer the cooled grains into a spice or coffee grinder and pulse a few times until coarsely ground.
- Prepare the mushrooms: Use a dry paper towel to gently wipe off any debris (since mushrooms grow in a controlled environment, they don’t need rinsing). Trim the tough ends, then either tear them into bite-sized pieces with your hands or dice them into even sizes for even cooking. I prefer slightly larger pieces for a meatier texture. Divide them into two equal portions.
- Prepare herbs: Prepare shallots, cilantro, mint leaves, and scallions. Group each ingredient separately over a large plate and ready to use.
- Browning mushrooms: In a large 12-14 inch ceramic or non-stick saute pan. Preheat it over medium until it feels warm. Add the first portion of the mushrooms to the pan without the oil. Spread them out into a single layer. Pan sear without disturbing until the moisture evaporated and the bottom side starts to brown, 6-8 minutes. Check periodically to make sure the mushrooms are browning but not burnt.
- Flip and cook for 4 minutes then add 1 tbsp oil, ¼ tsp salt, and ⅛ tsp pepper. Saute for 1 minute. Transfer them out into a large mixing bowl while working on the second batch.
- Repeat the process to brown the second batch of mushrooms and season with the remainder of the oil, salt, and pepper. Return the first batch of the mushrooms to the pan. Give a quick toss then turn off the heat.
- Season: While the skillet is still hot, add shallots, stir and use the remaining warmth to bring out the fragrance. Season with fish sauce, lime juice, and chili powder, and lastly add cilantro, mint leaves, and scallions. Toss and taste to adjust the dish to your personal preference (more lime, fish sauce, or chili powder).
- Serve: Transfer the mushrooms to a large serving plate. Let it sit at room temperature for 5 minutes to allow the flavor to develop then sprinkle in the toasted sticky rice, 1-2 tbsp a time until your desired level, and crispy shallots (if using). Serve with sticky rice on the side. Serve at room temperature.
Notes
- If you can’t have fish sauce (made from anchovies and sea salt), try vegan fish sauce or Yondu vegetable umami sauce. Coconut aminos are another alternative, though they will slightly alter the flavor. Soy sauce is not recommended as its taste is too stringent.
- Mushroom Quantity: 1 lb of mushrooms may seem like a lot, but they shrink significantly when cooked.
- How to Brown Mushrooms Properly:
- Use a large sauté pan to help moisture evaporate quickly and allow even browning.
- Non-stick pans work best to prevent sticking.
- Add oil later to minimize splattering.
- Cook in batches to avoid overcrowding, which leads to steaming instead of browning.
- Why Cook Mushrooms in Batches?
- Overcrowding traps moisture in the pan, causing mushrooms to steam rather than brown. Cooking in batches ensures they develop a deep, flavorful sear without turning soggy or rubbery.
- Why Start Without Oil?
- Mushrooms naturally release moisture as they cook. Dry roasting them first helps draw out excess water, allowing them to brown properly. Once most of the moisture is gone, a small amount of oil is enough for a golden, flavorful finish—while also reducing splatter.
- Storage & Reheating
- Storage: Keep toasted rice powder and cooked mushrooms separate. Best enjoyed within 2–3 days, as mushrooms will continue releasing liquid in the fridge. Serve with sticky rice to soak up extra moisture when eating leftovers.
- Reheating: This dish doesn’t reheat well. Enjoy at room temperature for the best flavor and texture.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 661mg | Potassium: 451mg | Fiber: 4g | Sugar: 4g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg