Thai style Mushroom Salad

600g mixed mushrooms (shitake, button, enoki, swiss, brown, oyster), cut or torn into pieces

2 spring onions, finely sliced

1 shallot, finely sliced

2 garlic cloves crushed

1 inch piece ginger, finely chopped

1 chilli, sliced

Pinch white pepper corns, crushed

3 Tablespoons fish sauce

3 Tablespoons lime juice

1 Tablespoon sugar

Handful mint leaves

Handful coriander, chopped

½ bunch Thai basil leaves

lettuce cups or cabbage cups optional

¼ bunch of garlic chives, cut into inch lengths

Add a little oil to a wok and add the chilli, ginger shallot and garlic and fry lightly. Add the mushrooms and toss to wilt. Add the fish sauce, sugar, pepper and lime, season to taste and add the herbs and arrange on a serving plate. Enjoy as a warm salad with rice or serve with lettuce or cabbage cups.