Mushroom Dipping Sauce

• 3 small shallots
• 3 large garlic cloves
• 2 Thai chiles
• 3 scallions2 cut into 1-inch pieces, 1 thinly sliced
• 1 cup water
• 1/2 pound oyster mushroomsstems trimmed, mushrooms coarsely chopped
• 2 teaspoons Asian fish sauce
• 1 plum tomatohalved, seeded and cut into 1/4-inch dice
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped dill
• Salt

1. Heat a medium cast-iron skillet.
2. Add the shallots, garlic and chiles and cook over moderate heat for 3 minutes, stirring occasionally.
3. Add the scallion pieces and cook, stirring occasionally, until everything is charred in spots, about 3 minutes longer.
4. Transfer the contents of the skillet to a large mortar and pound to a coarse paste.
5. In a medium skillet, bring the water to a boil.
6. Add the mushrooms and boil over high heat until all of the water has evaporated, about 4 minutes.
7. Add the fish sauce and cook, stirring, for 1 minute.
8. Transfer the mushrooms to the mortar and pound until coarsely mashed with the shallots and chiles.
9. Transfer the mushroom-chile sauce to a bowl and stir in the tomato, cilantro, dill and sliced scallion.
10. Season with salt and serve.

shallots, garlic, chiles, water, oyster, fish sauce, cilantro, dill, salt

Taken from www.foodandwine.com/recipes/mushroom-dipping-sauce (may not work)