Thai Oyster Mushroom Salad

Thai Oyster Mushroom Salad brought to you by Feasting At Home

INGREDIENTS

1/2 pound Oyster mushroom.
1 tablespoon oil, as needed for brushing on the mushroom (or use spray oil)
1 cup crispy tofu, long and thinly sliced.
1/3 cup shallot, thinly sliced.
1 1/2 tablespoons lemongrass, finely minced
1/4 cup cilantro, chopped
1/4 cup mint, rough chopped. A must for this recipe to elevate the freshness in the salad!
1/4 cup green onions, chopped
2 tablespoons fresh lime juice
1 –2 tablespoon fish sauce. Add in gradually and adjust to taste, as some fish sauces are saltier than others.
2 teaspoon sugar
1–3 fresh Thai chilis (optional). More if desired more heat.

Make the tofu using this crispy tofu recipe and slice it into long thin pieces. (1/4 inch by 3 inches). Let cool to room temperature.
Lightly oil the mushroom with a brush (or use spray oil), and grill medium-high for 4-5 minutes on each side. Feel free to use a grill pan on the stovetop. Grill longer if you like your mushrooms crispy. Use a grill grate to hold the smaller mushroom pieces that you may have separated from the big clump. Let cool.
Make the salad by adding all the ingredients, minus the mushroom, into a medium bowl, mix well and adjust flavors with more fish sauce, lime juice, and sugar. Add more chilis, too, if desired, for more heat!
Add the grilled mushroom to the salad, mix well, do a final taste test, and adjust as needed. Serve immediately as a starter or a complete meal by itself. Enjoy!

NOTES

Pick oyster mushrooms in large clumps if possible. They are much easier to grill than individual pieces.
For extra vegetables, use thinly sliced crunchy vegetables for an extra pop of textures in the salad. Shredded carrots, green beans, celery, the stems of broccoli, and Nappa cabbage.