Seared Mushroom Salad (Yum Hed Ruam)

From Kalaya's Southern Thai Kitchen by Nok Suntaranon

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.

Credit: Michael Persico

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:

1. 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.

2. 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.

3. Serve garnished with more fresh mint and thinly sliced Thai chilies.