Name: Thai Mushroom Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 8 large flat mushrooms, sliced; 1 tbsp peanut oil; 3 limes, juiced; 4 tbsp fish sauce; 3 tbsp brown sugar; 2 clove garlic, crushed; 1 tsp chilli flakes; 1 tbsp peanut oil; 1 bunch mint, leaves only, roughly chopped; 1 bunch coriander, roughly chopped; 2 cucumbers, sliced; 1 punnet cherry tomatoes, halved; 1 spanish onion, sliced; 1 lime, cut into wedges, to serve

Thai Mushroom Salad

Yields1 Serving

Prep Time10 minsCook Time5 minsTotal Time15 mins

8 large flat mushrooms, sliced

1 tbsp peanut oil

Dressing

3 limes, juiced

4 tbsp fish sauce

3 tbsp brown sugar

2 clove garlic, crushed

1 tsp chilli flakes

1 tbsp peanut oil

Salad

1 bunch mint, leaves only, roughly chopped

1 bunch coriander, roughly chopped

2 cucumbers, sliced

1 punnet cherry tomatoes, halved

1 spanish onion, sliced

1 lime, cut into wedges, to serve

1

Place the ingredients for the dressing in a small bowl or jug. Whisk until the sugar has dissolved then cover and set aside.

2

Place the ingredients for the salad in a large bowl. Toss to combine. Cover and refrigerate until ready to serve.

3

Heat peanut oil in a large frying pan over medium heat. Add the sliced mushrooms and cook, stirring for 2-3 minutes until starting to soften. Reduce heat to low, add half of the dressing to the pan, continue stirring until the mushrooms are cooked through. Remove from the heat.

4

To assemble the salad, add the mushrooms to the bowl with the salad ingredients. Pour the remaining dressing over the salad and toss to combine.

5

Serve with a wedge of lime.

Ingredients

8 large flat mushrooms, sliced

1 tbsp peanut oil

Dressing

3 limes, juiced

4 tbsp fish sauce

3 tbsp brown sugar

2 clove garlic, crushed

1 tsp chilli flakes

1 tbsp peanut oil

Salad

1 bunch mint, leaves only, roughly chopped

1 bunch coriander, roughly chopped

2 cucumbers, sliced

1 punnet cherry tomatoes, halved

1 spanish onion, sliced

1 lime, cut into wedges, to serve

Directions

1

Place the ingredients for the dressing in a small bowl or jug. Whisk until the sugar has dissolved then cover and set aside.

2

Place the ingredients for the salad in a large bowl. Toss to combine. Cover and refrigerate until ready to serve.

3

Heat peanut oil in a large frying pan over medium heat. Add the sliced mushrooms and cook, stirring for 2-3 minutes until starting to soften. Reduce heat to low, add half of the dressing to the pan, continue stirring until the mushrooms are cooked through. Remove from the heat.

4

To assemble the salad, add the mushrooms to the bowl with the salad ingredients. Pour the remaining dressing over the salad and toss to combine.

5

Serve with a wedge of lime.

Thai Mushroom Salad

Ingredients Directions