Excerpted with permission from Kalaya’s Southern Thai Kitchen. Copyright © 2024 by Chutatip Suntaranon. Photographs copyright © 2024 by Michael Persico. Published by Clarkson Potter, an imprint of Crown Publishing Group.
Seared Mushroom Salad (Yum Hed Ruam)
Yield: 4 servings (as a side)
Ingredients:
2 tablespoons canola or vegetable oil
8 large garlic cloves
5 finely chopped
3 thinly sliced
1 pound assorted mushrooms, stemmed and cut into 1⁄2- to 1-inch chunks
2 tablespoons soy sauce
Kosher salt
Ground white pepper
Freshly ground black pepper
2 tablespoons fresh lime juice
1 teaspoon red chili flakes
4 Thai chilies, thinly sliced, plus more for garnish
2 tablespoons thinly sliced shallot
2 tablespoons thinly sliced fresh mint
leaves, plus more for garnish
4 medium scallions, thinly sliced
1⁄4 cup chopped fresh cilantro
Procedure:
In a large deep skillet, heat the oil over high heat until it starts to smoke. Add the chopped garlic and mushrooms, stir to coat in the oil, then add 1 tablespoon of the soy sauce, a big pinch of salt, and a pinch each of white and black pepper. Cook, stirring, just until the mushrooms are tender, about 2 minutes. Transfer the mushroom mixture to a large bowl to cool to room temperature.
Add the lime juice, remaining 1 tablespoon soy sauce, chili flakes, sliced garlic, Thai chilies, shallot, mint, scallions, and cilantro to the mushrooms. Toss well.
Serve garnished with more fresh mint and thinly sliced Thai chilies.