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Pickled greens with cloud ear mushrooms

Plate of greens, shallots, tomatoes and cucumber topped with ripped cloud ear mushrooms and coriander sprigs

Pickled greens with cloud ear mushrooms

Name: Pickled greens with cloud ear mushrooms
Prep time: 15 min
Total time: 15 min
Yield: As part of a larger meal
Cuisine: Thai
Ingredients: handful of white dried cloud ear mushrooms (available at souschef.co.uk or thai-food-online.co.uk); 6 red bird's-eye chillies seeds removed, chopped; 2 garlic cloves chopped; 1 tbsp caster sugar; 2 tbsp lime juice; 2 tbsp Thai fish sauce; 50g pickled mustard greens roughly chopped (available at souschef.co.uk or thai-food-online.co.uk); 1 long shallot finely sliced; 3 cherry tomatoes halved; 6 cucumber slices thinly sliced; coriander sprigs to garnish

Luke Farrell

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As part of a larger meal

Easy

Prep: 15 mins

plus soaking

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Whip up this spicy chilli-spiked dish as part of a larger Thai-inspired meal. This recipe comes from Speedboat Bar in London

Gluten free

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Make this pickled greens with cloud ear mushrooms dish, then check out our easy pickled veg, chilli pickled radishes and more pickling recipes.

Despite London having possibly the best nightlife in the UK, it feels rare to get a spot like Speedboat Bar. Open until late on the weekend (you can get your fill of fiery cuisine and party vibes until 1am), this Thai canteen in Chinatown, brought to you by Plaza Khao Gaeng’s Luke Farrell, has décor almost as bombastic as the flavours. Once you’re done looking at the framed pics of the Thai royal family or playing a game of pool, get your tongue tingling with a menu that would satisfy any chilli fanatic. And don’t forget to cool down after with a creamy cocktail or a tower of beer. @speedboatbar

Ingredients

Nutrition

handful of white dried cloud ear mushrooms

(available at souschef.co.uk or thai-food-online.co.uk)
6 red bird's-eye chillies

seeds removed, chopped
2 garlic cloves

chopped
1 tbsp caster sugar
2 tbsp lime juice
2 tbsp Thai fish sauce
50g pickled mustard greens

roughly chopped (available at souschef.co.uk or thai-food-online.co.uk)
1 long shallot

finely sliced
3 cherry tomatoes

halved
6 cucumber slices

thinly sliced
coriander sprigs

to garnish

Nutrition: (3)

kcal92
fat0.8g
saturates0.1g
carbs18g
sugars8.8g
fibre1.1g
protein2.7g
salt3.5g

Method

step 1

Put the mushrooms in a bowl and cover with hot water. Leave for 20 mins to hydrate.
step 2

Meanwhile, use a pestle and mortar to pound the chillies and garlic together with a pinch of salt. Add the sugar, lime juice and fish sauce. Have a taste – the dressing should be hot, sour and a little sweet.
step 3

Put the greens, shallot, tomatoes and cucumber in a large bowl. Roughly tear the mushrooms and add to the bowl. Fold in half of the dressing until fully combined. Leave to sit for 5 mins before arranging on a small plate or platter. Garnish with coriander and serve the remaining dressing on the side for extra drizzling.

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Authors

Luke Farrell

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