Jump to Recipe Print Recipe

Spicy Mushroom Larb Paired with Marras Grenache Noir

Vegan friendly and spicy vegan larb with mushrooms and peanuts
No ratings yet
Print Recipe Share on Pinterest
Prep Time 20 minutes
Cook Time 30 minutes
Course Dinner, Food & Drink Pairings, Main Course, Red wine & Mushrooms
Cuisine Asian, Southeast Asian
Servings 4

Ingredients
  

  • 500 g portabellini or button mushrooms, halved and sliced
  • 4 garlic cloves, finely grated
  • 1 thumb size piece ginger, peeled, finely grated
  • 2 shallots, thinly sliced
  • 2 red bird’s eye chillies, thinly sliced
  • 1 cup mint leaves
  • 6 spring onions, thinly sliced
  • 1 tbsp soy sauce
  • ½ cup coarsely chopped roasted peanuts, divided
  • 2 heads baby gem lettuce, leaves divided into lettuce cups
  • Peanut or neutral vegetable oil
  • Salt and pepper, to taste
  • Lime wedges, for serving

Instructions
 

  • Heat a drizzle of oil in a large nonstick frying pan over medium-high until shimmering. Add mushrooms and cook, tossing often, until golden brown all over.
  • Add shallots, garlic, and ginger to the pan. Cook, stirring often, until aromatics are softened and fragrant.
  • 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.
  • Transfer larb (mushroom mix) to a platter or large bowl. Serve in lettuce cups with remaining peanuts alongside and wedges of fresh lime.

Pairing notes:

  • Marras Grenache Noir is a bright and exuberant wine with ample sweet ripe fruit, peppery notes and soft tannins.  The palate is soft and lends itself to a perfect sipping wine.
    The ripe berry notes of wild strawberry and cherry in this compelling wine make for a fine match with the earthy, meaty and spicy elements of mushrooms and chilli in this dish.
Keyword asian