A fun finger food Thai inspired snack - smokey chilli paste and grillled oyster mushrooms are a good combo!

Grilled King Oyster Mushroom With A Grilled Chilli Relish, Toasted Rice & Herbs

Grilled King Oyster Mushroom With A Grilled Chilli Relish, Toasted Rice & Herbs

Serves: 6 - 8 as a nibble

Preparation time: 20 minutes

Ready in: 15 minutes

Ingredients:

  • 200g King oyster mushrooms (can substitute with oyster mushrooms), cut into thick slices
  • 1 tbsp of plain oil (sunflower or groundnut)
  • Pinch of white sugar
  • 2 tbsp light soy sauce
  • A few small sprigs Vietnamese mint (optional)
  • A few small sprigs dill
  • A few small sprigs coriander
  • 2 spring onions, sliced thinly
  • 1 head white chicory
  • 1 tbsp roasted rice powder*

* to make the rice powder, dry and toast raw rice (ideally sticky, but jasmine is ok) in a pan with no oil on a low heat until evenly light brown in colour (about 10 mins, stirring occasionally). Allow this to cool before grinding it into a coarse powder in a pestle and mortar or clean spice / coffee grinder.

Chilli paste:

  • 4 long red chillies
  • 3 long red dry chillies
  • 4 Thai red shallots, unpeeled (can substitute with small Western shallots)
  • 3 cloves of garlic, unpeeled
  • 2 cherry tomatoes
  • Splash of fish sauce

Method:

  1. Make the chilli paste by charcoal grilling (or charring on a griddle pan) the fresh chillies until charred and soft for around 5 mins, grilling the dry chillies briefly (about 1 min) until darkened, grilling shallots and garlic until they are charred and soft for around 5 - 10 mins, and grilling tomatoes for a few mins til charred. The ingredients can be cooked on the same grill / pan and taken out as they are ready.
  2. Peel the garlic and shallots, remove skin and seeds from grilled fresh chilli and the seeds from the grilled dry chillies.
  3. In a pestle and mortar, pound the dry chilli to a powder. Add the shallots, garlic, tomato and chilli and pound to fairly smooth paste then season with fish sauce.
  4. Mix together the soy, oil and sugar and brush onto the mushrooms on both sides.
  5. Grill the mushrooms over a very high heat until charred and just cooked, about 2-3 mins on each side.
  6. Serve in chicory leaves topped with the chilli paste, spring onions and small sprigs of the herbs, finish with pinch of roasted rice powder.

Recipe courtesy of Singha

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