Best 3 Spicy Mushroom Larb Recipes
Tantalize your taste buds with our Spicy Mushroom Larb, a delectable plant-based rendition of the classic Laotian meat salad. This vegan delight is a symphony of flavors, textures, and aromas that will leave you craving for more.
Savory mushrooms take center stage, marinated in a zesty blend of lemongrass, galangal, kaffir lime leaves, and roasted rice powder. The marinade infuses the mushrooms with a depth of flavor that perfectly complements the tangy dressing made from fresh lime juice, fish sauce, and fiery Thai chilis.
Crunchy roasted rice and shallots add a delightful textural contrast to the tender mushrooms, while fresh herbs like mint, cilantro, and Thai basil bring a burst of aromatic freshness. This vibrant larb is not just a feast for the senses but also a culinary journey that captures the essence of Laotian cuisine.
ROASTED MUSHROOM LARB
Earthy mushrooms replace meat in this take on larb. A dish popular in the northern and northeastern regions of Thailand, larb is often a lively combination of cooked minced meat, fresh herbs and a punchy dressing. In this recipe, mushrooms are roasted until golden brown and crispy around the edges, and, once cooled, tossed with a mix of cilantro, mint, basil and aromatics, including sliced scallions. Lime juice and soy sauce keep the dressing tangy and savory. A subtle, nutty crunch from toasted ground rice is an essential element of the salad, so don't skip this step. Serve the dish with steamed rice and additional lime wedges for squeezing. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Yewande Komolafe
Categories dinner, weeknight, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- Spread the mushrooms in an even layer on a sheet pan and drizzle with the oil. Season with salt and, using your fingers, toss to coat. Roast, turning the pan halfway through, until mushrooms are golden brown and crisp around the edges, about 25 minutes.
- Meanwhile, toast the rice in a small skillet over medium, stirring often, until it begins to smell nutty and turn golden, about 4 minutes. Remove from heat and allow to cool slightly. Transfer to a mortar and pestle or a spice grinder and process to a medium-coarse powder.
- Zest and juice 1 lime into a medium mixing bowl. Add the sugar, soy sauce, garlic and chile. Stir to dissolve the sugar. Add the roasted mushrooms to the bowl and toss to coat. Add the onion, scallions, cilantro, mint and basil. Stir to combine, then sprinkle on the toasted rice powder.
- Cut the remaining lime into wedges. Serve the mushroom larb alongside steamed rice with lime wedges for squeezing.
SPICY MUSHROOMS
Steps:
- Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.
TOFU LARB
Larb, a ground meat dish seasoned with fresh herbs, originated in Laos, but it's also popular in the Northeastern and Northern regions of Thailand. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you're looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don't want it too fine; some texture is nice.) You should have about 3 1/2 tablespoons. Set rice powder aside.
- Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
- Crumble the tofu into small chunks and place in a large bowl.
- Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
- To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.
Tips:
- Use a variety of mushrooms. This will give your larb a more complex flavor and texture. Some good options include shiitake, oyster, and cremini mushrooms.
- Don't be afraid to add some heat. The spiciness of the larb is what really makes it stand out. If you like things hot, add some extra chili peppers or Sriracha sauce.
- Use fresh herbs. Fresh herbs, such as cilantro, mint, and basil, will brighten up the flavor of the larb and make it more refreshing.
- Serve the larb with your favorite accompaniments. Some good options include sticky rice, jasmine rice, or vermicelli noodles.
Conclusion:
Spicy mushroom larb is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is also a great way to use up leftover mushrooms. With its bold flavors and zesty dressing, spicy mushroom larb is sure to be a hit with your family and friends. .
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