8 large flat mushrooms, sliced
1 tbsp peanut oil
Dressing
3 limes, juiced
4 tbsp fish sauce
3 tbsp brown sugar
2 clove garlic, crushed
1 tsp chilli flakes
1 tbsp peanut oil
Salad
1 bunch mint, leaves only, roughly chopped
1 bunch coriander, roughly chopped
2 cucumbers, sliced
1 punnet cherry tomatoes, halved
1 spanish onion, sliced
1 lime, cut into wedges, to serve
1
Place the ingredients for the dressing in a small bowl or jug. Whisk until the sugar has dissolved then cover and set aside.
2
Place the ingredients for the salad in a large bowl. Toss to combine. Cover and refrigerate until ready to serve.
3
Heat peanut oil in a large frying pan over medium heat. Add the sliced mushrooms and cook, stirring for 2-3 minutes until starting to soften. Reduce heat to low, add half of the dressing to the pan, continue stirring until the mushrooms are cooked through. Remove from the heat.
4
To assemble the salad, add the mushrooms to the bowl with the salad ingredients. Pour the remaining dressing over the salad and toss to combine.
5
Serve with a wedge of lime.
Ingredients
8 large flat mushrooms, sliced
1 tbsp peanut oil
Dressing
3 limes, juiced
4 tbsp fish sauce
3 tbsp brown sugar
2 clove garlic, crushed
1 tsp chilli flakes
1 tbsp peanut oil
Salad
1 bunch mint, leaves only, roughly chopped
1 bunch coriander, roughly chopped
2 cucumbers, sliced
1 punnet cherry tomatoes, halved
1 spanish onion, sliced
1 lime, cut into wedges, to serve