Spicy Thai Mushroom Salad

Spicy Mushroom Salad Recipe
Jean-Pierre Gabriel
  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 4-6 minutes


3 1/2ounces ground pork
8-10 jumbo shrimp, peeled and deveined
11ounces mixed mushrooms, such as straw, king oyster, and Shimeji
3tablespoons fish sauce
3tablespoons lime juice
5-6 bird's chilies (or serranos), finely chopped
1 1/2tablespoons light brown sugar
1tablespoon finely chopped scallions
4-5 shallots, finely sliced
1 handful of cilantro, coarsely chopped, to garnish


  1. Blanch the pork in a pan of boiling water for about 2-3 minutes or until cooked.  Drain and set aside.
  2. Blanch the shrimp in another pan of boiling water for 1-2 minutes, then drain and set aside.
  3. Blanch the mushrooms in another pan of boiling water for about 30 seconds, then drain and set aside.
  4. For the dressing, stir the fish sauce, lime juice, chilies, and sugar together in a bowl until the sugar has dissolved.  Set aside.
  5. Put the pork, shrimp, mushrooms, scallions, shallots, and the dressing in a large bowl and mix well.  Transfer to a serving plate, sprinkle with the cilantro and serve.

Adapted from Thailand: The Cookbook by Jean-Pierre Gabriel (Phaidon, 2014)