This mushroom larb salad is fresh, spicy, zesty, herb-packed and seriously full of flavour. It takes the classic Thai-Isan style larb flavours of lime, chili, toasted rice, shallots and herbs, then gives them a beautiful plant-based twist with golden cooked mushrooms. It is light enough for lunch, bold enough for dinner, and fan-freaking-fantastic if you love Thai salads that wake up the whole table.
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Our Love for Mushrooms
We love mushrooms so much at Holistic Chef Academy. They are one of those magical ingredients that bring depth, texture and umami into plant-based cooking without trying too hard. Proper little flavour sponges.
Here in Phuket, we have even learned how to grow our own oyster mushrooms, which has been so much fun. There is something deeply satisfying about watching mushrooms grow from a simple block into beautiful clusters. It gives you a whole new respect for the ingredient before you even start cooking.
Thailand has a fantastic climate for mushroom growing, and the local markets are abundant with many varieties of cultivated mushrooms. Oyster mushrooms, straw mushrooms, shiitake, split gill mushrooms, wood ear mushrooms, lions mane, and king oyster all show up in different shapes, colours and textures. For a chef, it is like walking into a fungi playground!
This mushroom larb salad is inspired by those market trips, the Thai love of bold salads, and the joy of turning humble mushrooms into something bright, punchy and deeply satisfying.
Origins of Larb
Larb, also written as laab, laap or larp, is one of the great dishes of Laos and the Isan region of Northeastern Thailand. Traditionally, it is a minced salad seasoned with lime juice, chili, fresh herbs, shallots and toasted rice powder.
In the past, larb was often prepared for guests and special occasions. It was served at celebrations, merit-making ceremonies, weddings and community gatherings. Meat was not always an everyday ingredient, so serving larb was a way of showing generosity and respect.
Today, larb is loved across Thailand and beyond. You will find many versions made with pork, chicken, duck, fish, tofu and mushrooms. This mushroom larb salad keeps the essential character of the dish - spicy, sour, salty, herbal and aromatic - while making it lighter, plant-based and beautifully suited to everyday cooking.
It is especially good in warm weather because the flavours are so fresh and lively. That said, I would happily eat it any time of year. When lime, mint, chili and toasted rice are involved, the season is basically "yes please - anytime!"
This recipe was designed by Thara, whose Thai cooking always brings that perfect balance of spice, freshness and flavour. Inspired by our other Thai salad recipes on the site, this mushroom larb pairs beautifully with a fresh Thai side dish, sticky rice, or a simple bowl of jasmine rice.
Ingredients You Will Need
These ingredients were chosen to create the classic balance of larb: mushrooms for deep savoury flavour, lime for brightness, soy sauce for saltiness, chili for heat, toasted rice for nuttiness and texture, and fresh herbs to lift everything. It is a simple ingredient list, but the flavour payoff is huge.
- Olive oil or coconut oil
- Shiitake mushrooms
- Chestnut mushrooms
- Sea salt
- Shallots
- Mint
- Coriander
- Thai parsley (optional - if available)
- Soy sauce
- Lime juice
- Chili flakes
- Brown sugar
- Toasted rice
- Romaine lettuce or baby gem lettuce
Jump to the recipe card below for quantities.
Mushroom Larb Step-By-Step Instructions
Gather all the ingredients for this recipe. Wash and dry the herbs. Gently wash the mushrooms, make sure they do not absorb to much water.
Make the toasted rice seasoning
Prepare the mushrooms and herbs
Cook the mushrooms
Mix the Mushroom Larb
Serve the Mushroom Larb
Flavor Balance
You want the final flavour to be bright, savoury, spicy and fresh. If it tastes flat, add more lime. For more depth, add a touch more soy sauce. If the chili is getting too brave, calm it down with a little extra mushroom or lettuce.
Substitutions
Mushrooms: You can use oyster mushrooms, king oyster mushrooms, button mushrooms, straw mushrooms or a mixed mushroom blend. Oyster mushrooms are especially good because they have a beautiful texture and soak up flavour well.
Soy sauce: Use tamari instead of soy sauce to make this recipe gluten-free.
Toasted rice: If you do not have rice or want a quick alternative, use crushed roasted peanuts or cashews. It will not be traditional, but it will still taste delicious.
Herbs: Mint is important for that classic larb freshness, but you can also add Thai basil, spring onion or sawtooth coriander if available.
Sugar: The brown sugar is optional. Use it if you want a slightly rounder flavour, or leave it out for a sharper, more classic sour-salty-spicy profile.
Variations
Extra spicy: Add more chili flakes, fresh chopped Thai chili or roasted chili powder.
Deluxe mushroom larb: Use a mixture of shiitake, button, field, oyster, king oyster or wood ear mushrooms for more texture and depth.
High-protein version: Add crispy tofu, tempeh or edamame to make the salad more filling.
Lettuce cup party version: Serve the mushroom larb in small baby gem leaves as a sharing starter or canapé. Great for workshops, retreats and dinner gatherings.
Rice bowl version: Serve the mushroom larb over warm jasmine rice or sticky rice with cucumber, lettuce, herbs and extra lime.
Equipment
You do not need fancy equipment for this recipe, but the right basics help.
- Weighing scales
- Chopping board
- Chef's knife
- Frying pan or wok
- Mixing bowl
- Spoon
- Serving bowl
A wide frying pan or wok works best because it gives the mushrooms enough space to release moisture and turn golden. If you use a small pan, cook the mushrooms in batches.
A pestle and mortar is ideal for grinding toasted rice, but a small blender or food processor also works well. Keep the rice slightly coarse rather than turning it into fine flour.
Storage
- This mushroom larb salad is best served fresh, while the herbs are bright and the mushrooms still have a lovely texture.
- If storing leftovers, keep the mushroom larb mixture separate from the lettuce leaves. Store in an airtight container in the fridge for up to 2 days.
- Do not freeze this recipe. The fresh herbs, lime dressing and lettuce will not hold up well after freezing.
- To refresh leftovers, add a squeeze of fresh lime and a few extra herbs before serving.
Mushroom Larb Top Tips
- The toasted rice is the secret weapon. Do not skip it if you want the real larb-style flavour and texture. It adds nuttiness, aroma and that slightly rustic finish that makes the salad feel complete.
- Make a small batch and keep it in a jar. It will last for weeks and you can sprinkle it into other Thai salads, dipping sauces and stir-fried dishes.
- Do not overcrowd the pan when cooking the mushrooms. Mushrooms hold a lot of water, and if the pan is too full, they will steam instead of turning golden. Cook them in batches if needed. Golden mushrooms = better larb. Pale, soggy mushrooms = sad lunch.
Frequently Asked Questions
Mushroom larb salad is a plant-based version of traditional larb, a spicy and sour minced salad from Laos and Northeastern Thailand. Instead of meat, this version uses cooked mushrooms with lime, chili, soy sauce, shallots, herbs and toasted rice.
Yes, this version is fully plant-based when made with soy sauce or tamari instead of fish sauce. It has all the bold flavour of larb without using animal products.
Yes. Use tamari instead of soy sauce to make the recipe gluten-free. Always check the label to make sure your tamari is certified gluten-free if cooking for someone with coeliac disease.
Shiitake, oyster, chestnut, king oyster and button mushrooms all work well. A mix of mushrooms gives the best flavour and texture.
Toasted rice powder is made by dry-toasting uncooked rice until golden, then grinding it into a coarse powder. It adds nutty flavour, texture and aroma to larb.
You can prepare the toasted rice, slice the shallots and wash the herbs ahead of time. The mushrooms can also be cooked in advance, but the salad is best mixed with lime juice and herbs just before serving.
Serve it with lettuce cups, sticky rice, jasmine rice, cucumber, raw vegetables or Thai-style salads. It also works well as part of a larger Thai-inspired meal.
More Recipes
Looking for other recipes like this? Try these:
- Thai Green Mango Salad
- Khao Soi Noodles
- Tempeh Massaman Curry
- Thai Red Curry
- Pomelo Salad
- Banana Blossom Salad
- Rice Noodle Salad
- Thai Som Tum Salad
- Thai Coconut Soup
Explore our collection of Thai Vegan Recipes
Happy Cooking
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
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