2    cup    Mixed mushrooms, cleaned
Olive oil, salt and pepper to taste
1    cup    Young lemongrass stalks, finely sliced
1    bulb    Shallot, finely sliced
1    each    Galangal leaf, finely julienned
2    each     Thai red bird chilies, finely sliced
2    Tbsp    Fish sauce
4-5    Tbsp    Lime juice
2    tsp    Sugar
Sprig of fresh mint and salad green for garnish
 

1. Toss mushroom with some olive oil, salt and pepper. Grill on a grilling pan until nicely browned.

2. Combine the rest of ingredients in a mixing bowl and toss to mix. Spoon the lemongrass salsa over grilled mushroom. Served with cooked Mixed Jasmine and Hom-Nin Rice.