© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: 4 servings
5 ounce assorted wild mushrooms
2 tablespoon chicken stock or fish stock
pinch of salt
pinch of sugar
3 tablespoon fresh lime juice
2 tablespoon fish sauce
large pinch of crushed red pepper
2 large shallots, sliced
handful of mint and cilantro, diced
1 tablespoon chopped scallion
⅓ cucumber, sliced
Clean and chop the mushrooms. Heat the stock, salt and sugar over medium until just boiling. Add mushrooms and simmer till cooked, about 5-10 minutes depending on the varieties you chose. Remove from heat and tip into salad bowl with juices. Add lime juice, fish sauce, crushed red pepper, shallots, mint, cilantro, scallion and cucumber. If you have the energy or desire, garnish with additional whole mint and cilantro leaves.
Eat this within an hour or so of making it, otherwise you risk the mushrooms becoming sodden, since they will absorb the sauce.