Spicy Mushroom Larb Paired with Marras Grenache Noir
Vegan friendly and spicy vegan larb with mushrooms and peanuts
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.