Spicy Mushroom Larb
A vegetarian twist on the classic Thai larb, featuring golden-brown shiitake mushrooms, fresh herbs, and crunchy peanuts. This flavorful dish combines aromatic ingredients with spicy chiles and refreshing mint, served with crisp cabbage leaves.
Ingredients
- •6 Tbsp vegetable oil
- •1½ lb shiitake mushrooms
- •6 whole scallions
- •4 cloves garlic
- •1 piece ginger
- •1 to taste Kosher salt
- •2 medium shallots
- •2 whole red chiles
- •2 cups mint leaves
- •2 Tbsp fish sauce
- •½ cup unsalted dry-roasted peanuts
- •½ head green cabbage
- •halved crosswise
- •leaves separated
Cooking Instructions
- 1.
Heat 5 Tbsp. 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.
15 min
- 2.
Add scallions, garlic, and ginger to skillet, followed by remaining 1 Tbsp. oil. Cook, stirring often, until aromatics are softened and fragrant, about 4 minutes.
4 min
- 3.
Remove skillet from heat; season mushroom mixture lightly with salt. Mix in shallots, chiles, mint, fish sauce, and half of peanuts. Taste and season larb with more salt if needed.
3 min
- 4.
Transfer larb to a platter or large bowl. Serve with cabbage and remaining peanuts alongside.
2 min
