From antioxidants that help to prevent premature aging to anti-cancer, anti high blood pressure and high cholesterol, mushroom has long been praised as one of the wonder foods of the world. In this recipe, the super food is combined with typical fresh Thai ingredients easily found in Western markets to create an incredibly healthy and flavorful salad. Super light, super vibrant and packed with bright flavors.

Serves 4

8 large button mushrooms
8 medium baby portabella mushrooms
4 cloves garlic, finely minced
1/8 red onion finely julienned
3 tablespoons fish sauce
Juice of 1/2 lime
1 teaspoon ground red chili pepper or cayenne pepper
1 cup cilantro, finely chopped
1/2 cup mint, finely chopped
Romaine lettuce chopped for garnish


Gently clean the mushroom with a paper towel. Slice mushrooms thinly (approximately 1/5 inch thick) including the stems. Set mushrooms aside.

In a medium sized pot, bring a few inches of water to a hard boil. Once the water has come to boil, turn off the heat, allowing the pot and water to sit. Place all mushroom in hot water for just about 1 minute, folding over gently but thoroughly. Drain mushroom completely, then place in large mixing bowl.

Add the garlic, red onion, fish sauce, lime juice and chili powder. Mix thoroughly.

On a serving plate, arrange romaine lettuce as a bed for the mushroom salad. Add the cilantro and mint to the mushroom salad and mix again. Spoon onto the lettuce and serve immediately. Note: Make sure to drain the mushroom completely from the hot water, otherwise the salad will be too watered down and the flavors won’t burst brightly as they should.