Cook's Tip:
hs note: to make ground roasted rice, just toast rice grains in a skillet until golden and fragrant. Grind with a mortar and pestle)
Directions:
Clean the mushrooms and cut into attractive slices. Heat stock in a small pan and add sugar and salt (if using). Add the mushrooms and simmer until cooked - the cooking time varies wildly, depending on the variety: pine mushrooms need to be simmered at least 10 minutes, while the delicate grey ghost mushroom takes mere moments. If using and assortment, add the mushrooms accordingly.
Remove from heat and season with lime juice, fish/(soy) sauce and chili powder; the salad should taste equally hot, sour and salty. Add shallots, herbs and spring onions. Serve sprinkled with ground roasted rice.
Serve with:
-a few sprigs of Thai basil
-sliced cabbage and cucumber