Cambodian Khmer Mushroom Salad by
1 lb (500 g) mushrooms (oyster, shiitake, button, enoki, Chinese trumpet, and/or ear mushrooms)
1/2 tsp (2 g) salt
1 tsp (5 g) sugar
1 tbsp (15 ml) rice wine vinegar
1 clove garlic, minced
4 tbsp (60 ml) soy sauce
1 tbsp (15 ml) sesame oil
1/5 inch (1/2 cm) galgant (ginger) root, cooked in water with lemon grass and kaffir lime leaf
1/5 inch (1/2 cm) ginger
1 stem fresh red chili
Shredded cucumbers or mango (green)
Shredded iceberg lettuce
1 tsp (5 g) toasted sesame seeds
Bring water and galgant root to a boil. Add mushrooms and allow them to cook quickly. Cool them down and marinate with vinegar and sesame oil.
Mix carrots and cucumbers and marinate with soy sauce and chopped garlic. Add sugar, salt, ginger, and red chili.
Allow the salad to rest for 1 hour before serving.
To serve, place the salad on a bed of shredded crunchy iceberg lettuce and top with the marinated mushrooms. Garnish with a spring onion and sprinkle with toasted sesame seeds.