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<\/a><\/p>\nCambodian Khmer Mushroom Salad<\/p>\n
by Uniworld Culinary Director Bernhard Zorn, a 30-year industry veteran and Global Master Chef
\nAn exotic dish from Uniworld’s “Timeless Wonders of Vietnam, Cambodia & the Mekong” cruise\/tour.<\/p>\n
Ingredients<\/p>\n
1 lb (500 g) mushrooms (oyster, shiitake, button, enoki, Chinese trumpet, and\/or ear mushrooms)
\n1\/2 tsp (2 g) salt
\n1 tsp (5 g) sugar
\n1 tbsp (15 ml) rice wine vinegar
\n1 clove garlic, minced
\n4 tbsp (60 ml) soy sauce
\n1 tbsp (15 ml) sesame oil
\n1\/5 inch (1\/2 cm) galgant root, cooked in water with lemon grass and kaffir lime leaf
\n1\/5 inch (1\/2 cm) ginger
\n1 stem fresh red chili
\nShredded cucumbers or mango (green)
\nShredded carrots
\nShredded iceberg lettuce
\n1 tsp (5 g) toasted sesame seeds<\/p>\n
Preparation<\/p>\n
Bring water and galgant root to a boil. Add mushrooms and allow them to cook quickly. Cool them down and marinate with vinegar and sesame oil.<\/p>\n
Mix carrots and cucumbers and marinate with soy sauce and chopped garlic. Add sugar, salt, ginger, and red chili.<\/p>\n
Allow the salad to rest for 1 hour before serving.<\/p>\n
To serve, place the salad on a bed of shredded crunchy iceberg lettuce and top with the marinated mushrooms. Garnish with a spring onion and sprinkle with toasted sesame seeds.<\/p>\n
Serves 6<\/p>\n