Souphet - Thai Maitake Salad

By tixrus-2

This turns out to be really more of a relish than a salad. A little goes a long way.

Ingredients

• 4 cups shredded Maitake (1 1/2 by 1/4 inch strips)
• peanut or canola oil for frying
• 1/4 cup of chopped fresh mint leaves
• 1/4 cup of chopped fresh Cilantro
• 2 scallions or green onions chopped
• Juice of 1/2 of a lime
• 1/2 a teaspoon of ground cayenne pepper (or hot red pepper flakes)
• 1 tablespoon rice
• 3/4 tablespoon oriental fish sauce
• 1 tablespoon sugar
• Pinch of salt

Preparation

Step 1

Dry fry uncooked rice - Basmati or Jasmine work well - in a pan on medium heat until slightly browned then grind to powder in a coffee or spice grinder.

Mix the lime juice sugar and fish sauce together in a small bowl and set aside. Sauté the mushrooms in 1 tablespoon of cooking oil on medium heat until the liquid released from the mushrooms during cooking is gone and the pan is dry. Add the lime juice mixture and stir it in. When absorbed add the ground rice, chili powder, salt and scallions and mix. Toss with the remaining greens and serve.