Shimeji Mushroom Laab Recipe

• 8 ounces white or brown shimeji mushrooms, trimmed and separated into individuals (see note)
• 2 medium shallots, peeled and thinly sliced lengthwise (about 2/3 cup)
• 1 to 2 tablespoons Asian fish sauce
• 2 tablespoons fresh juice from 2 limes (more to taste)
• Dried red pepper flakes or powder, to taste
• 1 tablespoon of toasted rice powder (see note)
• 1/3 cup finely-chopped culantro (sawtooth coriander) leaves (see note)

1. Bring a medium saucepan of water to a boil over high heat. Working in batches if necessary, place mushrooms in a fine mesh strainer and lower into boiling water for 15 seconds. Lift, shake of excess moisture, and transfer to a large mixing bowl. Repeat until all mushrooms are blanched.
2. Add shallots, 1 tablespoon fish sauce, and 1 tablespoon lime juice. Taste to see if more fish sauce and/or lime juice is needed. Salad should be predominantly sour. Add red pepper to taste. Add toasted rice powder and chopped culantro. Serve immediately.

white, shallots, fish sauce, fresh juice from, red pepper, rice powder, culantro

Taken from www.seriouseats.com/recipes/2013/01/my-thai-shimeji-mushroom-laab-larb-recipe.html (may not work)