Plate of greens, shallots, tomatoes and cucumber topped with ripped cloud ear mushrooms and coriander sprigs

Pickled greens with cloud ear mushrooms

Name: Pickled greens with cloud ear mushrooms
Prep time: 15 min
Total time: 15 min
Yield: As part of a larger meal
Cuisine: Thai
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

Preparation and cooking time
- Prep:15 mins
- 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.