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Thai Mushroom Chutney

One of my favourite things to do in rainy season was wild mushroom picking. It’s the beautiful effect the moisture has done to the dry earth. Things turn to lives- mayflies were resurrected and roamed the grounds in the evening, bamboo shoots and mushrooms sprouted in the forest.

When I was a kid, I would be in the forest most weekends for both fun and wild product picking. The forest was my free sprees and the large playground. It usually showered with beautiful gifts after every rain.

I was away from wild mushroom picking business for so many years that I couldn’t keep up with new information about this wild business. Wild mushroom picking could be a very tricky and dangerous business since you had to be sure that you were not confused the poisonous with the eatable.

I’ve recently learned that there was a new delicacy pullulated from the far side of eucalyptus forest ground in Thailand. The voluptuous, white mushrooms swarmed up the eucalyptus forest after rain showered down the sandy soil. The mushroom was said to be juicy, sweet and tender like straw mushrooms. The villagers was the firsts to add these delicious blossoms in stew and stir fry and soon the baskets of earthy white buds bloomed in the local markets.

I love mushroom whether it’s a stir fry, stew, curry, or simply roast in the oven, the tender textures exploded with sweet juicy in every bite of my dish.

One simple, quick, mushroom dish guarantees the satisfied result in my home is a rustic, Thai style, mushroom chutney. The spicy, tangy, flavour-bursting bowl of mushroom chutney is best served with some fresh local vegetables like cucumbers, string beans, cabbage, eggplants, etc.

Thai Mushroom Chutney

Ingredients (2 servings)

200 gm mushroom (straw mushroom or white button mushroom)

2 banana peppers (or 2-3 green chilies)

4 cloves garlic

4 shallots

1 tbsp lime juice

1 tbsp fish sauce

1/2 tsp sugar

Few coriander leaves for garnishing


  1. Roast mushroom and banana peppers in the reheated oven at 220 degree C for 5 minutes. Reserve the juice from the baking. Mince mushroom and banana peppers with knife, transfer to the mixing bowls and coarsely mash them with wooden spoon.
  2. Grill shallots and garlic in the oven at 250 degree C for 5 minutes. Keep aside.
  3. Roughly grind shallots and garlic to a rough paste and add to the mushroom and banana peppers mixture.
  4. Add juice from the baking, fish sauce, sugar and lime juice. Mix well and adjust the seasoning as you like.
  5. Sprinkle over with coriander and serve.

Our mushroom chutney was rustic and simple. The mushroom gave the earthy flavour through the whole dish. It was robust and spicy. We loved digging in this juicy chutney with cold slice of cucumbers, carrots, and fresh salad greens. It was such a refreshing and joyful dish to devour during the rainy day.

Have a beautiful day,

15 comments to Thai Mushroom Chutney

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