Mixed Mushroom and Mint Salad (Laab Hed Ruam)

Name: Mixed Mushroom and Mint Salad (Laab Hed Ruam)
Prep time: 20 min
Total time: 40 min

July 6, 2017

Prep 20 min Total 40 min

Mixed Mushroom and Mint Salad (Laab Hed Ruam) © kvalifood.com

A northeastern Thai salad (laab) made with mixed mushrooms instead of the traditional meat. Herbaceous, sour, and salty, with the nuttiness of toasted rice powder tying it together. A great dish for using a variety of mushroom types - the more varieties, the more interesting the texture and appearance.

Ingredients

Serves 4 as an appetizer or 2 as a main

Vegetable oil, as needed
350 g mixed mushrooms of your choice (see notes)
salt, a pinch
60 ml shallots, cut into short juliennes
2 Tbsp lemongrass, very thinly sliced
3 Tbsp lime juice
1-1 1/2 Tbsp soy sauce
1/2 Tbsp seasoning sauce (Golden Mountain (or Maggi))
Roasted chili flakes (or regular chili flakes), to taste
125 ml mint, large leaves chopped, small leaves left whole
60 ml cilantro, chopped
1-2 green onions, chopped
4 leaves sawtooth coriander, chopped (or extra cilantro)
1 1/2 Tbsp toasted rice powder
Sticky rice, for serving
Fresh crisp lettuce leaves, for serving

Directions

Heat a little oil in a wok or large pan over medium-high heat. Add one type of mushroom, season with a pinch of salt, and cook, stirring occasionally, until cooked through and slightly browned. Transfer to a large mixing bowl. Repeat with each remaining type of mushroom, cooking them separately so they brown properly rather than steam.

If liquid pools at the bottom of the bowl, pour it off before continuing. While the mushrooms are still warm, add the shallots and lemongrass and toss to combine.

When ready to serve, add the lime juice, soy sauce, seasoning sauce, chili flakes, mint, cilantro, green onions, sawtooth coriander, and toasted rice powder. Toss everything together. Taste and adjust seasoning.

Serve the salad with sticky rice (good for soaking up the juices) and crisp lettuce leaves for making bite-sized wraps. Best served warm or at room temperature.

Notes

Good mushroom choices: shimeji (beech), enoki, oyster, chanterelles, morels, and maitake. Crimini mushrooms work but release a lot of liquid and shrink significantly when cooked.
Grilling the mushrooms instead of sauteing gives extra smokiness, if weather permits.
This recipe is already vegan. Soy sauce replaces the fish sauce typically used in laab. Do not skimp on the toasted rice powder - without meat, the lime acidity can feel aggressive and the toasted rice provides balance.
Toast the rice a day in advance and store in an airtight container.
Crumbled tofu is another option for making laab if you want more protein.