Spicy and sour mushroom salad

A salad for mushroom lovers. Sweet, sour, spicy, easy and delicious !

Serves 2.

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.