Yam Hed

Ingredients

• 1.25 pounds mixed fresh mushrooms (cremini, oyster, shiitake)
• ½ cup fresh lime juice
• 3 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 2 whole thai bird's eye chilies
• 3 whole garlic cloves
• 2 whole shallots
• ½ cup fresh cilantro leaves
• ⅓ cup fresh mint leaves
• ¼ cup roasted peanuts (unsalted), crushed
• 2 tablespoons vegetable oil

Instructions

1. 1

   Clean 1.25 pounds of mixed fresh mushrooms (cremini, oyster, and shiitake) by gently wiping with a damp paper towel or soft brush — avoid washing them, as mushrooms absorb water and become soggy. Tear or slice larger mushrooms into roughly 2-inch pieces, leaving smaller ones whole. You want varied sizes so some pieces get crispy edges while others stay tender.

2. 2

   Peel 3 garlic cloves and 2 shallots. Slice the garlic very thinly and slice the shallots into paper-thin rings — they'll char and become crispy, adding texture to the salad.

3. 3

   Stem 2 thai bird's eye chilies and slice them lengthwise into thin strips, including the seeds for maximum heat. If you prefer less spice, remove the seeds first.

4. 4

   Squeeze 0.5 cup of fresh lime juice into a small bowl — you'll need about 3-4 limes depending on size. Set aside.

5. 5

   Set a 12-inch stainless steel skillet over high heat and let it preheat for 2 minutes until a drop of water dances across the surface. This high heat is essential for getting the mushrooms golden and slightly charred rather than steamed.

6. 6

   Pour 2 tablespoons of vegetable oil into the hot skillet. When the oil shimmers and just begins to smoke lightly, add all the prepared mushroom pieces in a single layer. Do not stir for 3-4 minutes — you're building a fond (browned bits) on the bottom, which creates deep umami flavor. Listen for an active sizzle; if it quiets down, your heat is too low.

7. 7

   Once the mushroom bottoms are deeply golden (peek at one to check), toss everything and cook another 2-3 minutes until the mushrooms are tender when pierced with a fork and their edges are caramelized and crispy.

8. 8

   Add the sliced garlic and shallot rings to the skillet and toss constantly for 1-2 minutes until fragrant and the shallots turn golden and crispy — the residual heat will crisp them beautifully. Watch carefully to prevent burning; lower the heat slightly if needed.

9. 9

   Transfer the cooked mushroom mixture to a large mixing bowl and let cool for 1-2 minutes. This prevents the acidic lime juice from continuing to cook the mushrooms, keeping them firmer.

10. 10

    While the mushrooms cool, make the dressing in a small bowl: whisk together 0.5 cup of fresh lime juice, 3 tablespoons of fish sauce, and 1 tablespoon of palm sugar. Taste the dressing — it should be balanced between sour (lime), salty (fish sauce), and slightly sweet. Adjust to your preference.

11. 11

    Pour the dressing over the cooled mushroom mixture along with the sliced chili strips. Toss gently but thoroughly, coating all the mushrooms. Let the salad sit for 2-3 minutes so the flavors marry and the mushrooms absorb the dressing slightly.

12. 12

    Tear or roughly chop 0.5 cup of fresh cilantro leaves and 0.33 cup of fresh mint leaves — keep them a bit chunky so you get distinct bursts of herb flavor. Gently fold them into the salad along with 0.25 cup of crushed roasted peanuts, reserving a small handful of each to garnish the top.

13. 13

    Transfer the yam hed to a serving platter or individual bowls. Top with the reserved peanuts, cilantro, and mint. Serve immediately while the mushrooms still have warm, crispy edges — this salad is best enjoyed fresh, though leftovers keep well refrigerated for up to 2 days.

Tools you’ll need

• 12-inch stainless steel skillet
• paper towels
• chef's knife
• cutting board
• small mixing bowl
• large mixing bowl
• whisk
• wooden spoon or silicone spatula

More recipes like this

• 

  Himmel und Erde with Pork Chops

  30 min

• 

  Spinach and Feta Frittata

  20 min

• 

  Vietnamese Chicken Noodle Salad

  18 min

• 

  Creamy Butternut Squash Soup

  40 min