Pok Pok Mushroom Salad (with some tweaks)

If you know me, you know that I love all mushrooms (except for the ones that kill you) and that Pok Pok is my favorite restaurant in America! They have this incredible mushroom salad on their menu and in their cookbook (if you don't own it, stop everything you are doing and buy it right now). I am going to share with you my take on the recipe as I don't grill the mushrooms and I don't make the mushroom stock because stir frying the mushrooms creates its own stock. This dish goes great with Tofu with Crack sauce and some KREAM Kimchi! 

Pok Pok Mushroom Salad


1.5 pounds of meaty mixed mushrooms (such as oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem 
Vegetable oil
Kosher salt and freshly ground black pepper

3 tablespoons lime juice 
3 tablespoons Maggi Seasoning (or Soy Sauce)
2 teaspoons granulated sugar
2 teaspoon crushed red pepper
4 tablespoons thinly sliced lemongrass (tender parts only), from about 4 large stalks

2 ounces peeled small shallots, preferably Asian
1/2 cup coarsely chopped mint leaves (the smaller the better), lightly packed
1/2 cup coarsely chopped cilantro (thin stems and leaves), lightly packed
1 heaping teaspoon Khao Khua (Toasted-sticky rice powder) , plus a few pinches for finishing (optional)

Add some Vegetable oil to your wok and cook mushrooms til they become tender.

Combine the lime juice, maggie seasoning (or soy sauce), sugar, chile powder, and lemongrass into the wok with the mushrooms, set it over medium heat, and heat the mixture just until it's warm to the touch, 30 seconds or so. Turn off the heat.

Add shallots, mint, cilantro, and rice powder(if using) to the mushroom mix in the wok, toss well, and transfer to a serving dish. Sprinkle on another pinch or two of rice powder (if using), and serve.


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