Mushroom Larb

Name: Mushroom Larb
Cook time: 25 min
Total time: 25 min
Yield: 8-10
Ingredients: 2 tablespoons uncooked sticky rice; 1/4 cup coconut oil; 2 pounds oyster mushrooms, finely chopped; 2 teaspoons palm sugar; 1/4 cup fish sauce; 3/4 cup lime juice, from 4 limes; 4 birds eye chilis, thinly sliced; 1 teaspoon Montana Mex Jalapeno Seasoning; 6 shallots, thinly sliced; 1 bunch scallions, chopped; 1 cup shredded carrot, about 1 large carrot; 1 cup cilantro, chopped, plus more for garnish; 1 cup Thai basil leaves, torn, plus more for garnish; 1 cup mint, torn, plus more for garnish; Butter or Bibb lettuce, separated into ‘cups’

This dish is perfect as a starter, side dish or a perfect lighter lunch or dinner on its own. I love that this version utilizes mushrooms and of course anything with piles of fresh herbs and a zippy spicy sauce all wrapped up in a lettuce wrap is never a bad thing! Sounds like a taco just with a different version of a tortilla, insert the lettuce. Play with the spice on this and add more thai chile or Montana Mex Jalapeno Seasoning to suit your tastes.

As seen on Big Sky Kitchen Season 2, Episode 7 | Big Batch Cooking. Stream on Max and @discoveryplus! @StreamOnMax #MagnoliaNetwork.

Mushroom Larb

Rated 2.3 stars by 4 users

Servings

8-10

Cook Time

25 minutes

Ingredients

2 tablespoons uncooked sticky rice
1/4 cup coconut oil
2 pounds oyster mushrooms, finely chopped
2 teaspoons palm sugar
1/4 cup fish sauce
3/4 cup lime juice, from 4 limes
4 birds eye chilis, thinly sliced
1 teaspoon Montana Mex Jalapeno Seasoning
6 shallots, thinly sliced
1 bunch scallions, chopped
1 cup shredded carrot, about 1 large carrot
1 cup cilantro, chopped, plus more for garnish
1 cup Thai basil leaves, torn, plus more for garnish
1 cup mint, torn, plus more for garnish
Butter or Bibb lettuce, separated into ‘cups’

Directions

Heat a large skillet or wok over low heat. Add the rice to the dry skillet and toast, stirring often, until beginning to turn golden brown and fragrant, about 10 minutes. Cool slightly.
In a mortar and pestle or a small food processor, grind the rice into a coarse powder. Set aside.
Return the wok to medium high heat and add the coconut oil. Once the oil is melted and hot, add the mushrooms to the pan. Cook, stirring often, until the mushrooms are soft and browning on the edges, about 10 minutes.
Add the rice powder, sugar, fish sauce and lime juice to the pan and stir to combine. Cook for 1 minute longer to allow the flavors to combine.
Add the chiles, 1 teaspoon Montana Mex Jalapeno Seasoning, shallots, scallions, carrots, cilantro, Thai basil and mint. Toss well to combine. Cook until fragrant, about 1 minutes longer.
Serve with lime wedges, more fresh herbs and lots of lettuce cups to wrap around the larb.

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