Mushroom Larb

This is a vegan and vegetarian friendly mushroom larb. A delicious mix of mushrooms, fresh herbs and the crunch of toasted rice!

Course Salad

Cuisine Thai

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 72kcal

Firstly make the toasted rice if you don't have any – see the recipe notes on how to make it (it's quick!).
1 tablespoon toasted rice
Heat up a large frying pan or wok, add a splash of oil and cook the mushrooms until they're tender and have released some liquid – this should only take a few minutes with how small they're chopped.
250 g chestnut mushrooms, 250 g shiitake mushrooms
Once cooked, drain the excess liquid from the mushrooms by pouring the contents of your wok into a sieve.
In a large bowl, mix the chopped shallots, mint, coriander, chilli flakes and toasted rice with the mushrooms.
2 shallots, 2 tablespoon mint, 2 tablespoon coriander, 1 teaspoon chilli flakes, 1 tablespoon toasted rice
Add the soy sauce, lime juice and sugar and mix really well.
2 tablespoon soy sauce, 2 tablespoon lime juice, 1 teaspoon sugar
It's that simple! Serve on whole leaves of baby gem lettuce – three lettuce leaves loaded up with mushroom larb per person makes for a delicious light lunch.
2 baby gem lettuce

To make toasted rice: take around a quarter of a cup of rice, and a frying pan. Without any oil, put the frying pan over a medium heat and place the rice in the pan. Keep an eye on the rice to make sure it doesn’t burn. Shake the pan every couple of minutes to ensure every rice grain is roasted. After around 10 minutes it should be pretty well toasted and a nice golden colour. Put the toasted rice into a blender/food processor, or pestle & mortar, and blitz or bash it into a course powder. This will keep in a tub for at least a few months.
Instead of roasted rice, you can used crushed cashews or peanuts. It won't quite be the same, but it will be tasty still!