Thai Wild Mushroom Salad


Salads can help us slim our waist lines. Make your salad rich in greens and lean on protein, but skip the croutons, and your salad will be healthy and low in calories. Salads are a necessary part of a healthy diet, which is why Nutrisystem—the commercial diet food delivery program—recommends you eat plenty of greens and veggies. Here is a fantastic read about Nutrisystem.

For the Thai Wild Mushroom Salad, stock up on cilantro, mint, and shallots and you’re well on your way to enjoying the aromatic salads of Thailand. Lightness and the emphasis on balancing hot, sour, and salty elements seem to be the hallmark of Thai greens. Instead of oils and vinegars, try whipping out the chiles, limes, and fish sauce for a change.

Culantro sounds and tastes like that other love-it-or-hate-it herb found on Indian and Mexican dishes. Also known as long-leaf, spiny, serrated, or sawtooth coriander, culantro looks completely different. It has a stronger scent and weaker taste compared to cilantro, but maybe it’s just me.

You’ll also need ground toasted rice, a seemingly insignificant ingredient that is easy to overlook. If you ever see it listed in any Thai recipe, just remember that it is never optional.

recipe adapted from David Thompson’s Thai Food
Weekend Herb Blogging hosted by Cook Almost Anything

Thai Wild Mushroom Salad
Yam Het Bpa

makes 4 servings as a side dish


King Oyster Mushrooms.


a few handfuls of wild mushrooms, about 1/3 pound, sliced
2 tablespoons stock
a pinch of salt
a pinch of sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce (nam pla)
a large pinch of chile powder
4 shallots, thinly sliced
a handful of mint and cilantro, leaves only
2 tablespoons culantro (pak chii farang)
1 tablespoons scallions, thinly sliced
1 tablespoon ground toasted rice (khao kua)
a few sprigs of Thai basil
sliced cabbage and cucumber


Pak chii farang, aka foreign coriander. ‘Tis originally from the West (Central America).


  1. Place the mushrooms, stock, salt, and sugar in a small pan and bring to a gentle simmer. Cook until the mushrooms are done (the cooking time varies depending on the type of mushrooms you use). Adjust the amount of water you add so that the water is almost completely evaporated when the mushrooms are done.
  2. Remove the mushrooms from the heat and season with the lime juice, fish sauce, and chile powder. Place in a bowl and toss with the shallots, herbs, and scallions.
  3. To serve, sprinkle with the ground toasted rice. Serve with Thai basil leaves and slices of cabbage and cucumber.


Mushrooms seasoned with fish sauce, lime juice, and chile powder.

Cooked king oyster mushrooms have a pleasing meaty texture.