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Mushroom larb

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 Feb 24
Updated: 18 Mar 24

Inspired by larb (or laab), the Thai recipe of fragrant pork mince in lettuce cups, this mushroom version is a party for your palate. Fish sauce, lime juice, chilli flakes and mint bring simply cooked mushrooms to life for a light and refreshing snack or starter.

Have you tried our ultimate Thai green curry?

Easy
February 2024

Test kitchen approved

Serves 2
Hands-on time 25 min

Have you tried our ultimate Thai green curry?

Nutrition: Per serving

Calories: 99kcals
Fat: 2.6g (0.3g saturated)
Protein: 6.1g
Carbohydrates: 13g (2.4g sugars)
Fibre: 2.7g
Salt: 2.7g

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Ingredients

1 tbsp glutinous or jasmine rice
Dash vegetable oil
300g white mushrooms, finely chopped
1½ tbsp fish sauce (or vegan alternative, see Know-how); check the label if you need it to be gluten free
2 shallots, finely sliced
1 tsp chilli flakes
Juice 1 lime
Handful mint leaves, chopped
1 little gem lettuce, leaves separated, to serve

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Method

Toast the rice in a large frying pan over a low-medium heat, shaking regularly, for about 10 minutes until richly golden all over. Tip into a pestle and mortar or spice grinder and crush to a powder.
Return the frying pan to a high heat and add the oil along with half the mushrooms and a good pinch of salt. Cook, stirring every now and then, for about 2 minutes until golden and tender. Push to one side, then add the rest of the mushrooms and repeat. Remove the pan from the heat, add ½ tbsp fish sauce and the shallots, then leave for a minute.
Stir in the rest of the fish sauce along with the chilli flakes, lime juice and mint. Taste and adjust the flavour, adding more lime or fish sauce as you prefer. Stir in the rice powder and spoon into lettuce leaves to serve.

Recipe from February 2024 Issue

Nutrition

Nutrition: per serving

Calories: 99kcals
Fat: 2.6g (0.3g saturated)
Protein: 6.1g
Carbohydrates: 13g (2.4g sugars)
Fibre: 2.7g
Salt: 2.7g

delicious. tips

Fish sauce is a key ingredient of many Thai dishes, but if you’re veggie or vegan you can get vegan ‘fish sauce’ from Asian supermarkets (made with soy). It offers up the same funky savouriness, lasts forever and opens up a whole new world of dishes – so it’s well worth tracking down a bottle if you don’t eat fish. Please note though: vegan ‘fish sauce’ isn’t gluten free. For regular fish sauce, check the label if you need it to be gluten free.