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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind dried lobster mushroom in a spice grinder or mortar and pestle until powdered. Pour the boiling water over the powdered lobster mushroom to reconstitute. | 2. Bring a wok or large frying pan to a med-high heat. Add a little frying oil. Chop morels and trumpet mushrooms into 1/4" or so pieces. Salt and saute the mushrooms for 4-5 minutes until the mushrooms are starting to brown and are soft. | 3. Add about 1 1/2 tablespoons of sliced ramps or shallots; add the reconstituted lobster mushroom; add the juice of 1 lime; add finely chopped thai chili; and grate about 1-teaspoon of palm sugar into the wok. Continue stirring over a medium heat until the mushrooms incorporate the flavors (2-3 minutes). | 4. Don't cook for so long that the juices cook off; add a tablespoon of water if they do. The balance between the sweetness of the palm sugar, sour of lime, and spice is a personal preference. At this point taste the dish and add salt, lime juice, chili, or sugar to your preference. | 5. Add chopped cilantro and or mint leaves as desired and serve with sticky rice and lettuce pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
morel	1	lb	diced	140.6138	23.1332	14.1521	2.5855
king trumpet mushroom	1 -2		diced	-	-	-	-
mushroom	1	ounce		9.6388	1.9249	0.635	0.1389
water	2	tablespoons	boiling	0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
ramp	2 -3		sliced	-	-	-	-
palm sugar	2 -3	teaspoons	grated	-	-	-	-
lime	1 -2			-	-	-	-
chili pepper	1			1.25	0.2956	0.0625	0.0062

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.