A salad for mushroom lovers. Sweet, sour, spicy, easy and delicious !
400 g mixed mushrooms such as enokitake, bunapi-shimeji, ear mushroom, oyster mushroom
1 handful Thai sweet basil leaves
1 handful mint leaves
15 g shallot, thinly sliced
15 g lemongrass, thinly sliced
1 kaffir lime leaf, very thinly sliced
1 fresh bird's eye chilli, sliced (optional)
½ tablespoon vegetarian roasted chili paste
3 tablespoons tamarind juice
2 tablespoons light soy sauce
½ tablespoon coconut sugar
Cut ear mushrooms and oyster mushrooms in half. No need to cut the small ones. Grill until golden or blanch mushrooms (in boiling water for maximum 1 minute), then drain (if blanched) and set aside.
In a bowl, add basil and mint leaves (keep a few to garnish), shallot, lemongrass, kaffir leaf, chilli (if using) and seasoning. Mix well. Pour over the mushrooms and toss gently. Serve with rice noodles.