Shimeji Mushroom Laab Recipe

Name: Shimeji Mushroom Laab Recipe
Ingredients: 8 ounces white or brown shimeji mushrooms, trimmed and separated into individuals (see note); 2 medium shallots, peeled and thinly sliced lengthwise (about 2/3 cup); 1 to 2 tablespoons Asian fish sauce; 2 tablespoons fresh juice from 2 limes (more to taste); Dried red pepper flakes or powder, to taste; 1 tablespoon of toasted rice powder (see note); 1/3 cup finely-chopped culantro (sawtooth coriander) leaves (see note)

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Ingredients

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8 ounces white or brown shimeji mushrooms, trimmed and separated into individuals (see note)2 medium shallots, peeled and thinly sliced lengthwise (about 2/3 cup)1 to 2 tablespoons Asian fish sauce2 tablespoons fresh juice from 2 limes (more to taste)Dried red pepper flakes or powder, to taste1 tablespoon of toasted rice powder (see note)1/3 cup finely-chopped culantro (sawtooth coriander) leaves (see note)

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Instructions

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Bring a medium saucepan of water to a boil over high heat. Working in batches if necessary, place mushrooms in a fine mesh strainer and lower into boiling water for 15 seconds. Lift, shake of excess moisture, and transfer to a large mixing bowl. Repeat until all mushrooms are blanched. Add shallots, 1 tablespoon fish sauce, and 1 tablespoon lime juice. Taste to see if more fish sauce and/or lime juice is needed. Salad should be predominantly sour. Add red pepper to taste. Add toasted rice powder and chopped culantro. Serve immediately.