March 22, 2024
Ingredients
• 6 large oyster mushrooms (about 1½ cups when grilled and torn
• 2 shallots, unpeeled
• 3 cloves garlic, unpeeled
• 2–5 chillies
• ½ t salt
• 1 T fish sauce
• 2 T coriander, chopped
• 2 T spring onion, chopped
Method
1. Grill the mushrooms, shallots, garlic and chillies over an open fire, turning until the mushrooms are toasted and the other ingredients are cooked through with their skins charred. Remove as cooked and peel off blackened skins.
2. Put the peeled shallots, garlic and chillies in a mortar, add salt and pound with a pestle. Tear the mushrooms in shreds and add them and the fish sauce to the mixture. Pound to blend into a rough paste. Taste and season to suit. Stir in the chopped coriander and spring onion. Lightly pound to mix thoroughly.
3. Transfer to a small serving bowl and serve with sticky rice, cucumbers and tiny eggplants, mak keua phoung
Information by Food from Northern Laos (The Boat Landing Cookbook)
