10ouncesmeaty mixed mushrooms (I used a mix of oyster, mini shiitakes, and king trumpet mushrooms), tough stems trimmed and any large mushrooms halved through the stem
a generous drizzle of vegetable oil
kosher salt and freshly ground black pepper
For the Dressing
1 1/2tablespoonsfreshly squeezed lime or lemon juice
1 1/2tablespoonsusukuchi soy sauce (light soy sauce, not to be confused with dark soy sauce)
1teaspoonred chile powder
For the Salad
1ouncepeeled small shallots, halved lengthwise and thinly sliced with the grain
1/4cupcoarsely chopped fresh mint leaves, lightly packed
1/4cupcoarsely chopped cilantro (stems and leaves), lightly packed
1heaping teaspoon Thai toasted sticky rice powder
For the Mushrooms
Warm a small drizzle teaspoon of vegetable oil in a heavy skillet over medium heat. As the skillet is warming, toss the mushrooms in a bowl with the rest of the oil, seasoning generously with salt and pepper as you toss them.
Fry the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, around 5 to 10 minutes depending on the mushrooms you used. Transfer them to a cutting board as they finish cooking, and cut any large mushrooms into btie sized pieces, about 1/2 inch thick. Leave any small mushrooms whole — you should have a cup of chopped, cooked mushrooms. Let them cool slightly as you make the dressing.
Make the Dressing
Combine the citrus juice, soy sauce, water, and chile powder in a small bowl and whisk to combine. Set aside.
Assemble the Salad
In a medium bowl, combine the mushrooms with the shallots, mint, cilantro and rice powder. Toss well with the dressing and transfer to a plate in a low heap so that most of the herbs end up near the top. Sprinkle on another pinch or two of rice powder, and serve immediately. If you still need to do other Thanksgiving prep, hold off on making the dressing and tossing the mushrooms in it until you're ready to serve — this will prevent the herbs from getting wilty and soggy.