27th February 2010

    Mushroom Larb

    We heart larb, and we used to make larb gai all the time, but with Lisa being on a veggie kick lately, we introduced this version into the mix. Instead of chicken, I used a mix of various mushrooms we had on hand — shiitake, cremini, and good old white button. It was delicious! One thing to note is that after sauteeing the mushrooms you should try to get as much excess liquid out as you can — you’ll be adding more liquid via lime juice and fish sauce, and you don’t want to end up with a soupy mess. Also, I noticed this version warranted a greater fish sauce to lime juice ratio than when done with chicken.


    Lisa says:

    How about we don’t talk about this one, and just eat it instead?

    Chris says:

    I’m *so* okay with that. Also, “om nom nom nom nom”.

    Mushroom Larb
    1 lb mixed mushrooms (shiitake, cremini, white, etc.), roughly chopped
    1 tbsp roasted rice powder
    1/4 cup chopped fresh cilantro
    2 green onions, chopped
    2 tbsp chopped shallots
    3 tbsp chopped mint leaves
    1/2 tsp cayenne pepper
    2 tbsp lime juice
    2 tbsp fish sauce
    1 tsp garlic and red chile paste
    cabbage leaves
    cilantro

    Spray a nonstick skillet with oil and heat to medium. Add in the chopped mushrooms and cook until they release their water and start to brown.
    Remove from the heat and put in a strainer to drain excess liquid. Add the mushrooms to a large bowl and stir in the rice powder, cilantro, green onions, shallots, and mint leaves.
    In a separate small bowl, mix together the fish sauce, lime juice, chile paste, and cayenne pepper. Taste for desired levels of spicy/salty/sour.
    Add to bowl with mushrooms, stir, and adjust seasonings.
    Garnish with cilantro sprigs and serve with cabbage leaves to scoop.

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    This entry was posted on Saturday, February 27th, 2010 at 6:38 pm and is filed under Appetizers, Salads and Light Soups, Sides, Thai, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 5 responses to “Mushroom Larb”

    1. 1
      On March 2nd, 2010,Lydia said:

      Ingenious! I have made a very good veggie version using thawed frozen tofu. The tofu gets spongy and crumbles up like ground meat does, but again, you have to be sure to drain it really well, and it does absorb quite a bit of the sauce as well. I can’t wait to try the mushroom version!

    2. 2
      On March 7th, 2010,tasteofbeirut said:

      Glad to see you guys back in the blogging world! And with awesome recipes to boot! Love that pic too!

    3. 3
      On March 9th, 2010,Kevin said:

      I like the sound of a mushroom larb!

    4. 4
      On March 10th, 2010,Cathy said:

      I can’t wait to try! Does anyone have suggestions for what else might be nice on a menu with this?

    5. 5
      On March 21st, 2010,Nate @ House of Annie said:

      I think this is a wonderful adaptation for larb!

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