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

Name: Het Paa Naam Tok (Isaan-style Forest Mushroom Salad)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters coarsely chopped cilantro (thin stems and leaves), lightly packed; 1 teaspoon granulated sugar; 2 servings Kosher salt and freshly ground black pepper; 2 Tbsps 14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks (about; 2 Tbsps lime juice (preferably from Key limes or spiked with a small tablespoon of Meyer lemon juice); 59 milliliters coarsely chopped mint leaves (the smaller the better), lightly packed; 283 grams 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); 28 grams peeled small shallots, preferably Asian, or very small red onions, halved lengthwise and thinly sliced with the grain (about 1/4 cup, lightly packed); 2 Tbsps Thai thin soy sauce; 1 Tbsp mushroom stock (purchased or homemade; see NOTE) or water; 2 servings A generous drizzle of vegetable oil; 1 teaspoon heaping teaspoon Khao Khua (Toasted-sticky rice powder), plus 3 pinches for finishing; 1 teaspoon Phrik Phon Khua (Toasted-chile powder)

Het Paa Naam Tok (Isaan-style Forest Mushroom Salad) might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 186 calories, 6g of protein, and 15g of fat per serving. This recipe serves 2. If you have meaty mushrooms, mushroom stock, khao khua, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

COOK THE MUSHROOMS

Ingredients you will need

Mushrooms

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

Equipment you will use

Grill Pan

Frying Pan

Grill

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Cooking Oil

Equipment you will use

Cutting Board

Grill

Bowl

Cut any large mushrooms into bite-size slices, about 1/2 inch thick. Leave any small mushrooms whole. You should have about 1 cup of chopped, cooked mushrooms.

Ingredients you will need

Mushrooms

Let them cool slightly as you make the dressing.

MAKE THE DRESSING

Combine the lime juice, soy sauce, mushroom stock, sugar, chile 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.

Ingredients you will need

Chili Powder

Lemon Grass

Lime Juice

Soy Sauce

Mushrooms

Stock

Sugar

Equipment you will use

Frying Pan

Wok

ASSEMBLE THE SALAD

Add the mushrooms to the pan along with the shallots, mint, cilantro, 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.

Ingredients you will need

Mushrooms

Cilantro

Shallot

Herbs

Mint

Rice

Equipment you will use

Frying Pan

Sprinkle on another pinch or two of rice powder, and serve.

Ingredients you will need

Rice

Note

If you'd like, briefly grill the mushroom trimmings, put them in a pot with enough water to cover, and simmer for 15 minutes or so. Spoon out 1 tablespoon of the liquid for the dressing.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Grill

Pot

Whiskey Soda Lounge, Pok Pok Noi, and Sen Yai in Portland, plus Pok Pok Ny and

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Whiskey

Pop

Whiskey Soda Lounge Ny in New York City. The winner of a 2011 James Beard Award for Best Chef Northwest, Andy splits his time between Chiang Mai, Thailand; New York City; and Portland, Oregon.JJ GOODE is a Brooklyn-based food writer, and the coauthor of the books A Girl and Her Pig with April Bloomfield, Morimoto with Masaharu Morimoto, and Truly Mexican with Roberto Santibañez.

Ingredients you will need

Whiskey

Pop