Mushroom Larb with Peanuts
ID: 797d87b0...
A fresh, vibrant, and plant-based twist on traditional Thai larb. Crispy, deeply browned shiitake mushrooms take the place of ground meat, tossed with aromatic herbs, savory fish sauce, zesty lime, and crunchy roasted peanuts.
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🍳 Cooking Flow
Prep all your mushrooms, aromatics, peanuts, and cabbage leaves beforehand. → Sear the chopped shiitake mushrooms undisturbed in a hot nonstick skillet with oil until deeply browned and crispy. → Stir-fry with scallions, ginger, and garlic, then season with salt and turn off the heat. → Toss the mushroom mixture with the raw sliced shallots, chiles, fish sauce, mint, and roasted peanuts off the heat. → Serve on cabbage leaves with lime wedges and a final sprinkle of chopped peanuts.
Cooking Steps
Brief Cooking Order
Prep all your mushrooms, aromatics, peanuts, and cabbage leaves beforehand. → Sear the chopped shiitake mushrooms undisturbed in a hot nonstick skillet with oil until deeply browned and crispy. → Stir-fry with scallions, ginger, and garlic, then season with salt and turn off the heat. → Toss the mushroom mixture with the raw sliced shallots, chiles, fish sauce, mint, and roasted peanuts off the heat. → Serve on cabbage leaves with lime wedges and a final sprinkle of chopped peanuts.
Introduction
A fresh, vibrant, and plant-based twist on traditional Thai larb. Crispy, deeply browned shiitake mushrooms take the place of ground meat, tossed with aromatic herbs, savory fish sauce, zesty lime, and crunchy roasted peanuts.
Step 1
Remove the stems from 12 oz of shiitake mushrooms.
Step 2
Cut the mushroom caps into half-inch pieces.
Step 3
Roughly chop 1/4 cup of roasted peanuts.
Step 4
Thinly slice 3 scallions.
Step 5
Grate the peeled 1-inch piece of ginger.
Ingredients List
Important Notes
Do not toss, stir, or shake the pan when cooking the mushrooms initially; they need undisturbed contact with the pan to brown and crisp up properly.
Do not salt the mushrooms too early, as salt draws out water and will cause them to steam rather than brown.
Rinsing sliced shallots in cold water softens their bite, making them pleasant to eat raw in the salad.
Cabbage leaves are used as cups to serve the larb, providing a wonderful cool crunch that contrasts the warm, spicy mushroom filling.
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