Spicy mushroom larb recipe for a taste of Thailand

Ingredients for Spicy mushroom larb

• 90 ml vegetable oil, divided

• 675 g shiitake mushrooms, stems removed, caps quartered

• 6 spring onions, thinly sliced

• 4 garlic cloves, finely grated

• 5 cm piece ginger, peeled, finely grated

• kosher salt

• 2 medium shallots, thinly sliced, rinsed

• 2 red chillies (such as Holland, Fresno, or Thai), thinly sliced

• 60 g mint leaves, torn if large

• 30 ml fish sauce

• 75 g coarsely chopped unsalted dry-roasted peanuts, divided

• ½ head green cabbage, halved crosswise, leaves separated

How to make Spicy mushroom larb

1. Heat 75 ml of oil in a large non-stick frying pan over medium-high heat until shimmering. Add the mushrooms and cook, tossing often and reducing the heat as needed to prevent scorching, until they are golden brown all over, about 15 minutes.

2. Add the scallions, garlic, and ginger to the frying pan, followed by the remaining 15 ml of oil. Cook, stirring often, until the aromatics are softened and fragrant, about 4 minutes.

3. Remove the frying pan from the heat and season the mushroom mixture lightly with salt. Stir in the shallots, chiles, mint, fish sauce, and half of the peanuts. Taste and adjust the seasoning with more salt if needed.

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

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.