Name: Het Paa Naam Tok (Isaan-Style Forest Mushroom Salad)
Cuisine: International
Ingredients: A charcoal grill (highly recommended), grates oiled; 10 ounces meaty mixed mushrooms (such as oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem (trimmings reserved; see NOTE); A generous drizzle of vegetable oil; Kosher salt and freshly ground black pepper; 1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice); 1 1/2 tablespoons Thai thin soy sauce; 1 tablespoon mushroom stock (purchased or homemade; see NOTE) or water; 1 teaspoon granulated sugar; 1 teaspoon; 14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks (about 2 tablespoons); 1 ounce peeled small shallots, preferably Asian, or very small red onions, halved lengthwise and thinly sliced with the grain (about 1/4 cup, lightly packed); 1/4 cup coarsely chopped mint leaves (the smaller the better), lightly packed; 1/4 cup coarsely chopped cilantro (thin stems and leaves), lightly packed; 1 heaping teaspoon; , plus a few pinches for finishing

Ingredients

A charcoal grill (highly recommended), grates oiled

10 ounces meaty mixed mushrooms (such as oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem (trimmings reserved; see NOTE)

A generous drizzle of vegetable oil

Kosher salt and freshly ground black pepper

1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)

1 1/2 tablespoons Thai thin soy sauce

1 tablespoon mushroom stock (purchased or homemade; see NOTE) or water

1 teaspoon granulated sugar

1 teaspoon

Het Paa Naam Tok (Isaan-Style Forest Mushroom Salad)

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