Pickled greens with cloud ear mushrooms
- Preparation and cooking time
- Prep:
- plus soaking
- Easy
- As part of a larger meal
Ingredients
- handful of white dried cloud ear mushrooms (available at souschef.co.uk or thai-food-online.co.uk)
- 6 red bird's-eye chillies, seeds removed, chopped
- 2 garlic cloves, chopped
- 1 tbsp caster sugar
- 2 tbsp lime juice
- 2 tbsp Thai fish sauce
- 50g pickled mustard greens, roughly chopped (available at souschef.co.uk or thai-food-online.co.uk)
- 1 long shallot, finely sliced
- 3 cherry tomatoes, halved
- 6 cucumber slices, thinly sliced
- coriander sprigs, to garnish
Method
- STEP 1
Put the mushrooms in a bowl and cover with hot water. Leave for 20 mins to hydrate.
- STEP 2
Meanwhile, use a pestle and mortar to pound the chillies and garlic together with a pinch of salt. Add the sugar, lime juice and fish sauce. Have a taste – the dressing should be hot, sour and a little sweet.
- STEP 3
Put the greens, shallot, tomatoes and cucumber in a large bowl. Roughly tear the mushrooms and add to the bowl. Fold in half of the dressing until fully combined. Leave to sit for 5 mins before arranging on a small plate or platter. Garnish with coriander and serve the remaining dressing on the side for extra drizzling.