Inspired from the traditional Thai dish with coconut sauce, golden needle mushrooms and avocado with vegetables.
Ingredients
- 4 Square baskets made with folded banana leaves
- 2 cups of gold needle Japanese mushrooms (marinated with rosemary and dehydrated for 30 minutes)
- 1 cup finely diced carrots, bell pepper, cucumber
For Filling
- 1 cup of coconut flesh
- 1 fresh medium size tomato
- 1 avocado
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/3 cup fresh coriander
- 2 tbsp finely chopped green onion
- 1 minced garlic clove
- Pinch of black ground pepper
- 1 small red chili pepper
- 1 kaffir leaf finely chopped
- ½ tsp grated fresh ginger
How to Make It
- Put the filling ingredients into a food processor and process until it becomes creamy.
- Make four round shape baskets using the banana leaves.
- Marinate the mushrooms with rosemary, vinegar, salt, black ground pepper for 1 hour and dehydrate for 30 minutes.
- Cut into slices and then dice the carrot, the bell peppers and the cucumber.
- Mix the cream filling with the diced vegetables and mushrooms.
- Divide the mixture into the four baskets.