Mushroom Larb (Laab) Recipe

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative.

rice powder

🥗Healthier: ground oats

💰Cheaper: flour

Ground oats provide a similar texture.

Wash your hands before starting.

Prepare toasted rice powder by toasting uncooked jasmine rice on medium-low heat until brown and fragrant, then grind it into a flaky powder.

Dice the mushrooms into small pieces, ensuring they are meaty varieties like cremini or portabella.

Chop green onions, shallots, and cilantro; keep mint leaves whole or chop if preferred.

Heat a pan on medium-high and add a small amount of olive oil to cook the mushrooms, adjusting oil as needed.

Add 4 cups of diced mushrooms to the pan and sauté until they begin to brown and release liquid.

Stir the mushrooms occasionally, watching for the liquid to reduce and the mushrooms to brown slightly.

Once the mushrooms are cooked, drain excess liquid using a slotted spoon or strainer.

Combine the cooked mushrooms with lime juice, fish sauce, toasted rice powder, chopped shallots, green onions, whole mint leaves, cilantro, and red chili flakes in a mixing bowl.

Mix all ingredients thoroughly until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens