Asian Salad Recipes - Thai Mushroom Salad (Soop Hed) Recipe

Ingredients

• mixed seasonal salad

• 275g (10oz) oyster mushrooms, preferably small but thinly sliced if large

• 1 onion, thinly sliced

• 1 tablespoon pickled fish, finely chopped

• 2 level teaspoons sugar

• 1/2 teaspoon chili powder

• 2 tablespoons lime juice

• 3 spring onions, roughly chopped

• 1 heaped tablespoon finely chopped mint leaves

• 1 heaped tablespoon ground dry-fried rice

Serves 4

---

Method:

1. Arrange the salad around the outside of a serving platter and set aside.

2. Heat 2 tablespoons of water in a saucepan, add the mushrooms and simmer for a second or two. Then add all the remaining ingredients except the mint and rice, and continue to simmer for 1 minute more.

3. Remove from the heat and stir in the mint leaves and ground rice. Turn out on to the centre of the salad platter and serve.

Note: This is a classic 'pick-and-cook' recipe and, while I have suggested easily available oyster mushrooms, this would be wonderful with wild mushrooms ­should you manage to get them safely! No one should go mushrooming without expert guidance, but there are Italian stores that occasionally stock fresh forest mushrooms.