Shiitake-Noodle Salad

Mushrooms

2 tablespoons coconut oil, melted, plus more for brushing

1 tablespoon tomato paste

2 teaspoons low-sodium soy sauce

2 teaspoons seasoned rice vinegar

2 teaspoons toasted sesame oil

1 teaspoon porcini powder (dried porcini mushrooms, finely ground)

Freshly ground black pepper

1 pound shiitake mushrooms, stemmed

Salad

Heaping 1 tablespoon kosher salt

24 ounces dried rice noodles (⅛- to ¼-inch wide)

1 head red leaf or green leaf lettuce, cut into bite-size pieces

1 medium carrot, scrubbed well, then cut into julienne (matchstick strips)

1 medium cucumber, seeded, then cut into julienne

1 cup thinly shredded red cabbage

½ cup roasted, salted peanuts, coarsely chopped if desired

1 cup packed fresh basil leaves

½ cup fresh mint leaves

Optional garnish

1 cup vegetable oil

½ cup thinly sliced shallots, separated into rings

⅛ teaspoon fine sea salt

For the mushrooms: Place a rack in the middle of the oven; heat the broiler. Line a rimmed baking sheet with aluminum foil, then brush the foil lightly with coconut oil.

Whisk together the tomato paste, soy sauce, vinegar, toasted sesame oil, the 2 tablespoons coconut oil, the porcini powder and a good pinch of pepper in a mixing bowl. Add the mushrooms, using your hands to toss and coat them evenly. Spread them on the prepared baking sheet; broil for 5 to 6 minutes or until well browned, then turn them over and broil on the second side for 3 to 4 minutes; watch closely as they cook, to avoid scorching. Let cool.

For the salad: Bring a medium pot of water to a rolling boil over high heat. Stir in the salt and then the noodles; turn off the heat and let sit for 8-12 minutes, stirring from time to time. Check for doneness at about 8 minutes. (The noodles should be slightly firm in the middle.) As soon as the noodles are done, drain in a colander and rinse under cool water. Let them sit at room temperature.

When you're ready to serve the salad, reheat the mushrooms as needed, either in a 350-degree oven or in a skillet over medium heat.

Divide the lettuce among individual bowls. Top each serving with an equal portion of the noodles, carrot, cucumber, cabbage, peanuts, basil, mint, fried shallots, if using (see below), and the warm mushrooms. Serve right away, with liberal doses of nuoc cham.

For the optional garnish: Line a plate with paper towels. Heat the vegetable oil in a small saucepan to 350 degrees. Add the shallots and fry just until lightly browned. Use a slotted spoon to transfer them to the paper towel-lined plate; immediately sprinkle with the salt. Let sit at room temperature until ready to serve.

Serves six to eight.

Nutrition values per serving (based on 8): 440 calories, 8 g protein, 82 g carbohydrates, 10 g fat (4 g saturated), 0 cholesterol, 320 mg sodium, 5 g fiber, 4 g sugar.

Adapted from "Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms," by Becky Selengut (Andrews McMeel, 2014)