I’m fascinated with mushrooms, and have shared in the link more about them, about foraging and cooking with mushrooms.
‘Yum Hed’ ยำเห็ด, literally translates into mushroom mix or salad. This salad is dressed with a coconut cream based sauce, which is a less common dressing but still a very legit option for some salads.
Mushrooms go very well with lemony flavors. In this salad too, the mushrooms are complemented with layers of lemony flavors and fragrance. The mushrooms which are served a bit warm are first fumed with galangal, makrut lime and lemongrass. The mushrooms are then coated with a number of aromatic fresh herbs. The entire mix gets a final touch of dressing and ornaments.
Ingredients
Center wok:
- Sliced galangal
- Torn Makrut leaves
- Bruised and cut to pieces lemongrass stalks
- Firm mushrooms like king oyster
- Light soy sauce
- Coconut cream
Dressing:
- Tamarind puree
- Coconut sugar
- Lime juice
- Light soy sauce
- Coconut cream
- Nam Prik Pao
- Roasted chili flakes
Aromatics and garnishes:
- Mint leaves
- Makrut leaf chiffonade
- Lime zest chiffonade
- Thinly sliced white part of a lemongrass stalk
- Fried shallots
- Fried garlic
- Roasted dried Prik Kee Nu chilies
Method
1.In a wok quickly stir fry and lightly char the mushrooms with the galangal, makrut, lemongrass and a little bit of water. season with a dash of light soy sauce and coconut cream. Set aside.
2.Prepare all aromatics and garnishes.
3.In a little bowl, mix the dressing ingredients until they reach homogeneous consistency. It should taste sour, salty, sweet and spicy.
4.In a mixing bowl gently mix together the mushrooms, aromatics, garnishes and dressing. Transfer to a serving bowl and sprinkle with some more of the garnishes.
Thaifooding 