A
Maitake Mushroom Recipe
Souphet - Thai Maitake Salad
 Ingredients:
4 cups shredded Hen of the Woods -
(1 1/2 by 1/4 inch strips)
1/4 cup of chopped fresh mint leaves
1/4 cup of chopped fresh Cilantro
2 scallions or green onions chopped
Juice of1/2 of a lime
1/2 a teaspoon of ground cayenne pepper (or hot red pepper flakes)
1 tablespoon ground roasted rice (dry fry uncooked rice - Basmati or
Jasmine work well - in a pan on medium heat until slightly browned then grind in a coffee
or spice grinder)
3/4 tablespoon oriental fish sauce
1 tablespoon sugar
Pinch of salt
Mix the lime juice sugar and fish sauce together in a small bowl and set
aside. Sauté the mushrooms in 1 tablespoon of cooking oil on medium heat until the liquid
released from the mushrooms during cooking is gone and the pan is dry. Add the lime juice
mixture and stir it in. When absorbed add the ground rice, chili powder, salt and
scallions and mix. Toss with the remaining greens and serve.
 Wee Haw... Thai
style!
That recipe is based on watching my friend Smosuan cook Souphet in my
kitchen to the amazement of my eyes, nose and palette. That's Smosuan and I with part of
an excellent 2006 harvest.
Happy Hunting!
- Roy Reehil
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