Gluten-Free Thai-Pickled Mushrooms
Tangy, aromatic mushrooms pickled with galangal, lemongrass, and kaffir lime leaves, served over jasmine rice with a crispy-edged fried egg. The pickle develops deeper flavor over days in the fridge. Balanced heat from chiles de arbol and bird's-eye chiles, rounded by palm sugar and fish sauce, with fresh cilantro and scallion garnish.
Ingredients
- 2 chiles de arboldried red chiles1:1heat
similar dried red chiles work
- 2 garlic cloves, smashed
- 2 cilantro roots, choppedcilantro stems1:1herb
use if roots unavailable
- 2 small shallots, halved and thinly sliced
- 1 teaspoon coriander seeds
- 2 tablespoons canola oil
- 16 ounces button mushrooms, cleaned and quartered
- 1 inch piece galangal, thinly slicedginger1:1spice
milder, less floral than galangal
- ½ cup white vinegar
- ¼ cup water
- ⅓ cup fish sauce
- 1 tablespoon palm sugar
- 8 kaffir lime leaveslime zest1/4 teaspoon zest per 2 leavescitrus
adds brightness but loses distinctive flavor
- 2 bird's-eye chiles, thinly slicedThai red chiles or serrano peppers1:1heat
similar heat level
- 1 lemongrass stalk, ends trimmed, middle thinly sliced into rings
- 1 teaspoon freshly ground white pepper
- canola oil, for frying
- 4 large eggs
- 6 cups cooked jasmine rice
- ½ cup cilantro leaves, leave little stem attached
- ¼ cup scallion, thinly sliced
- ½ teaspoon coriander seeds, slightly crushed in mortar and pestle
Instructions
- 1
Toast chiles de arbol in a cast-iron skillet over medium heat or low open flame until skins blister and smell aromatic.
- 2
Let chiles cool slightly, then crush in a mortar and pestle with garlic, cilantro roots, shallots, and coriander seeds until chunky paste forms.
- 3
Heat canola oil in a large saucepan over medium heat. Add the paste and cook until garlic turns light golden brown.
- 4
Add mushrooms and cook until softened but not browned.
- 5
Stir in galangal, vinegar, water, fish sauce, and palm sugar, cook one minute.
- 6
Add kaffir leaves, bird's-eye chiles, lemongrass, and white pepper. Taste and adjust fish sauce seasoning.
- 7
Increase heat and simmer mushrooms for 2 to 3 minutes, then remove from heat and cool to room temperature.
- 8
Cover and chill in the fridge at least 1 hour before serving. Can store up to 2 weeks.
- 9
Pour canola oil into a large saute pan to 1/4-inch depth and heat over medium-high until just below smoking.
- 10
Crack eggs into small bowls and slide into hot oil. Swirl and tip the pan away from you so oil covers and cooks the eggs until blistered and deep golden brown with soft centers.
- 11
Divide cooked jasmine rice among four shallow bowls. Spoon pickled mushrooms and pickling liquid over rice.
- 12
Top each bowl with a fried egg and garnish with cilantro leaves, scallion, and crushed coriander seeds.
Tips
Pickle develops deeper, more complex flavor if made 1-2 days ahead before serving.
Toast chiles until aromatic but not burnt to avoid bitter taste.
When frying eggs, keep heat just below smoking point to achieve blistered, golden exterior while keeping yolks soft.
Swirl the hot oil over eggs by tipping and tilting the pan away from you for even cooking and blistering.
Good to Know
Pickled mushrooms keep covered in the refrigerator for up to 2 weeks. Fried eggs are best served immediately. Cooked rice can be made ahead and reheated.
Pickle the mushrooms 1 to 2 days ahead for deeper flavor development. Wash and prep all aromatics and spices beforehand. Cook rice ahead and reheat gently before serving.
Divide warm jasmine rice among four shallow bowls. Spoon pickled mushrooms with pickling liquid over rice. Top each with a hot fried egg. Garnish with fresh cilantro leaves, sliced scallion, and crushed coriander seeds.
Common Mistakes
Do not toast chiles too long or at too high heat to avoid charring and bitterness.
Do not let mushrooms brown to avoid darkening the pickle.
Do not skip cooling the pickle to room temperature before chilling to avoid carrying over heat.
Do not fry eggs below medium-high heat to avoid missing the crispy, blistered texture.
Substitutions
similar dried red chiles work
use if roots unavailable
adds brightness but loses distinctive flavor
similar heat level