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