📍 Where this dish comes from: Andaman coast (Phang Nga, Krabi) · Emerald bays / limestone karsts
Discover the history of this region →
Discover the history of this region →
Yam Hed showcases Thailand’s magnificent approach to vegetable and mushroom cookery — a dish that uses the same bold dressing as a meat salad but lets the natural umami of multiple mushroom varieties take centre stage. Grilled and sautéed mushrooms create layers of texture, while the herb-rich lime dressing ties everything together.
What You’ll Need
Servings: 3 servings
Calories: 180kcal
Ingredients
- 200 g oyster mushrooms
- 150 g shiitake mushrooms
- 100 g king trumpet mushrooms sliced
- 3 shallots finely sliced
- 1 stalk lemongrass finely sliced
- 2 tbsp toasted desiccated coconut
- 4 tbsp lime juice
- 2 tbsp fish sauce or coconut aminos
- 1 tbsp toasted sesame seeds
- 2 red chilies sliced
- Coriander and mint leaves
Instructions
- Grill oyster and king trumpet mushrooms until charred and tender.
- Sauté shiitake in butter until golden.
- Combine lime juice, fish sauce, and chilies in a large bowl.
- Add warm mushrooms, shallots, and lemongrass.
- Toss with toasted coconut and sesame.
- Fold in coriander and mint.
- Serve immediately at room temperature.
Nutrition
Serving: 1serving | Calories: 180kcal | Protein: 8g | Fat: 10g | Fiber: 4g
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Health Benefits
- Grilling mushrooms concentrates their glutamic acid, naturally boosting umami without added salt.
- Oyster mushrooms contain beta-glucans, studied for their potential to help lower LDL cholesterol.
- Using several mushroom varieties together provides a broader range of bioactive polysaccharides than any single variety alone.