Take on the long-weekend chill game with Spicy Mushroom Larb https://bit.ly/3xQqut3. #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #goodfood #blendability #larb #snack
Spicy Mushroom Larb
Serves 4
Ingredients
500g portabellini or button mushrooms, halved and sliced
peanut or neutral vegetable oil
2 shallots, thinly sliced
4 garlic cloves, finely grated
1 thumb-size piece ginger, peeled, finely grated
salt and pepper, to taste
6 spring onions, thinly sliced
2 red bird’s eye chillies, thinly sliced
1 cup mint leaves
1 tbsp soy sauce
½ cup coarsely chopped roasted peanuts, divided
2 heads baby gem lettuce, leaves divided into lettuce cups
lime wedges, for serving
Method
1 Heat a drizzle of oil in a large non-stick frying pan over medium-high until shimmering. Add mushrooms and cook, tossing often, until golden brown all over.
2 Add shallots, garlic and ginger to the pan. Cook, stirring often, until aromatics are softened and fragrant.
3 Remove pan from heat, season mushroom mixture lightly with salt and pepper. Mix in spring onions, chillies, mint, soy sauce and half of the peanuts.
4 Transfer larb (mushroom mix) to a platter or large bowl. Serve in lettuce cups with remaining peanuts alongside and wedges of fresh lime.