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Mushroom Larb

Posted By Chris On February 27, 2010 @ 6:38 pm In Appetizers,Salads and Light Soups,Sides,Thai,Vegetarian | 5 Comments

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.

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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