Spicy Mushroom Larb

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This zesty mushroom larb is a brilliant dairy-free alternative to the classic Laotian and Thai meat salad, offering deep umami flavours and a satisfying texture. By frying shiitake mushrooms until golden and crisp, you create a hearty base that absorbs the punchy aromatics of ginger, garlic, and fresh chillies. The addition of torn mint and sliced shallots brings a bright, herbaceous lift that balances the savoury richness of the mushrooms and salty fish sauce.

Perfect as a light lunch or a vibrant starter, this spicy vegetarian-style dish replaces traditional toasted rice with crunchy roasted peanuts for an extra layer of texture. Serving the warm mushroom mixture inside fresh, crisp cabbage leaves makes for a fun and healthy way to eat, offering a refreshing crunch in every bite. It is a fantastic option for anyone looking for a quick, flavour-packed meal that is naturally free from dairy.

Ingredients for Spicy Mushroom Larb

90ml de aceite vegetal, dividido
675g shiitake mushrooms, stems removed, caps quartered
6 cebollinos, en rodajas finas
4 dientes de ajo, finamente rallados
1 pieza de jengibre de 2 pulgadas, pelado y finamente rallado
Sal kosher
2 medium shallots, thinly sliced, rinsed
2 red chillies (such as Holland, Fresno, or Thai), thinly sliced
2 cups mint leaves, torn if large
2 cucharadas de salsa de pescado
120ml coarsely chopped unsalted dry-roasted peanuts, divided
1/2 head of green cabbage, halved crosswise, leaves separated

How to make Spicy Mushroom Larb

Heat 80ml oil in a large nonstick skillet over medium-high until shimmering. Add mushrooms and cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 15 minutes.

Add spring onions, garlic, and ginger to skillet, followed by remaining 1 tablespoon oil. Cook, stirring often, until aromatics are softened and fragrant, about 4 minutes.

Remove skillet from heat; season mushroom mixture lightly with salt. Mix in shallots, chillies, mint, fish sauce, and half of peanuts. Taste and season larb with more salt if needed.

Transfer larb to a platter or large bowl. Serve with cabbage and remaining peanuts alongside.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.