Spicy Thai mushroom salad

This spicy mushroom salad is inspired by larb – a fiery salad from Laos and Thailand usually made with ground meat. The mushrooms are a delicious alternative and work brilliantly with the chilli-spiked, zingy dressing. A simple dish but one that packs a punch.

Timings

Prep time: 10 minutes

Cook time: 10 minutes

Serves

2 as a starter or as part of a bigger meal

Ingredients

• 3 tbsp lime juice (approx. 1–2 limes)

• 1 tbsp fish sauce

• 1 tsp soft brown sugar

• ½ tsp dried red chilli flakes (or to taste)

• 2-3 tbsp neutral oil, for frying

• 250g chestnut or shiitake mushrooms, cut into 1–2cm pieces

• 2 garlic cloves, crushed

• ½ small red onion, thinly sliced

• Small handful of coriander, chopped

• Small handful of mint leaves, chopped

Method

1. First, make the dressing. Combine the lime, fish sauce, sugar and chilli flakes and set aside.

2. Heat 2 tablespoons of oil in a large frying pan over a medium-high heat. Add the mushrooms and a good pinch of salt and fry for 5 minutes, stirring occasionally.

3. Add the garlic, and another drizzle of oil if necessary. Cook for another 2–3 minutes, or until the mushrooms are golden brown.

4. Place in a serving dish and spoon over the dressing. You may not need to add all of it, so start slowly. Mix through the remaining ingredients and serve immediately. Any leftover dressing would be great drizzled on a few cherry tomatoes for a quick side salad.