Pickled greens with cloud ear mushrooms

Pickled greens with cloud ear mushrooms

Whip up this spicy chilli-spiked dish as part of a larger Thai-inspired meal. This recipe comes from Speedboat Bar in London
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  1. Step 1

    Put the mushrooms in a bowl and cover with hot water. Leave for 20 mins to hydrate.
  2. Step 2

    Meanwhile, use a pestle and mortar to pound the chillies and garlic together with a pinch of salt. Add the sugar, lime juice and fish sauce. Have a taste – the dressing should be hot, sour and a little sweet.
  3. Step 3

    Put the greens, shallot, tomatoes and cucumber in a large bowl. Roughly tear the mushrooms and add to the bowl. Fold in half of the dressing until fully combined. Leave to sit for 5 mins before arranging on a small plate or platter. Garnish with coriander and serve the remaining dressing on the side for extra drizzling.