Mushroom Larb Salad

Jamie Raftery

Traditional Thai mushroom salad with mint, lime, soy sauce, chili and shallot

Prep Time 15

Cook Time 10

Total Time 25

Course Salad

Cuisine Thai

Servings Portions

Calories 186 kcal

Equipment

Weighing scales
Chopping board
Chefs knife
Frying pan - non stick
Mixing bowl
Spoon
Serving bowl

Ingredients

Toasted rice seasoning

100 g Sticky rice

To cook the mushrooms

10 ml Olive oil (or coconut oil )
250 g Shiitake mushrooms (sliced)
250 g Chestnut mushrooms (sliced)
1 pinch Sea salt

To mix and season the Larb

50 g Shallots (sliced finely)
15 g Mint (chopped)
15 g Coriander (chopped)
20 ml Soy sauce (use tamari for gluten-free)
20 ml Lime juice
1 teaspoon Chili flakes (to taste )
1 teaspoon Brown sugar (optional )
10 g Toasted rice (*see notes )

To serve

100 g Romaine lettuce (or baby gem)

Method

To make the toasted rice

Firstly make the toasted rice if you don't have any – see the recipe notes on how to make it (it's quick!) You can make the salad without, but this flavour gives an authentic feel to the recipe.
100 g Sticky rice

To prepare the ingredients for larb

Gently wash the mushrooms, make sure they do not absorb to much water.
Slice and dice the mushrooms into small pieces.
Slice the shallots finely.
Chop the mint and parsley.

To cook the mushrooms

Heat up a large frying pan or wok, add mushrooms and a small pinch of salt to a dry pan.
Cook the mushrooms for 2-3 minutes (allow the water content to evaporate).
Then add a small splash of olive oil.
Mix around - the mushrooms should start to sizzle.
10 ml Olive oil, 250 g Chestnut mushrooms, 1 pinch Sea salt, 250 g Shiitake mushrooms

Do not crowd the pan with mushroom, cook in batches if you have a lot of mushrooms: Caramelization is important for flavour.

Adding the oil after the mushrooms evaporate some of their moisture is the secret to getting a sizzle and caramelized mushrooms.

Cook until golden brown.
Once cooked, add the mushrooms to a large bowl to cool.

To finish the mushroom larb

In the large bowl, mix the sliced shallots, mint, coriander, chili flakes and toasted rice with the cooked mushrooms.
50 g Shallots, 15 g Mint, 15 g Coriander, 10 g Toasted rice , 1 teaspoon Chili flakes
Add the soy sauce, lime juice, brown sugar and mix really well. It's that simple!
20 ml Soy sauce, 20 ml Lime juice, 1 teaspoon Brown sugar

To serve

Serve on leaves of baby gem lettuce loaded up with Mushroom Larb
100 g Romaine lettuce

Video

Recipe Notes

To make toasted sticky rice:

Take around a quarter of a cup of sticky rice, and a frying pan.
Without any oil, put the frying pan over 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 color.
Put the toasted rice into a blender/food processor, or pestle & mortar, and blitz or bash it into a coarse powder.
This will keep in a tub for at least 2 months.

Instead of roasted rice, you can use crushed cashews or peanuts. It won't quite be the same, but it will still be tasty!

Nutrition Facts

Serving: 150gCalories: 186kcalCarbohydrates: 29gProtein: 10gFat: 7gSodium: 639mgPotassium: 1580mgFiber: 8gSugar: 11gVitamin A: 5415IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 11mgVitamin B5: 4mgVitamin B6: 1mgVitamin B12: 1µgVitamin C: 52mgVitamin D: 1µgVitamin E: 1mgVitamin K: 158µgCalcium: 171mgCopper: 1mgFolate: 156µgIron: 6mgManganese: 1mgMagnesium: 113mgPhosphorus: 379mgSelenium: 43µgZinc: 3mg