Roasted Mushroom Larb Recipes
SPICY MUSHROOM LARB
We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Lunch Mushroom Ginger Cabbage Garlic Green Onion/Scallion Mint Peanut Chile Pepper Shallot Dairy Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Transfer larb to a platter or large bowl. Serve with cabbage and remaining peanuts alongside.
LARB
This is one of my favorite dishes. I learned to prepare it during a Thai cooking class given by the chef/owner at the Thai Erwan restaraunt in VA.
Provided by Wenstar
Categories Rice
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook the ground meat until done and drain.
- Mix the meat with the lime juice, fish sauce, red onions, chili peppers (optional), roasted rice powder and mix well.
- Serve on bed of lettuce and top with sliced green onions and mint leaves.
- May add additional red peppers if you desire it hotter.
- Enjoy.
Nutrition Facts : Calories 354.4, Fat 18.2, SaturatedFat 5.2, Cholesterol 192.6, Sodium 1553.5, Carbohydrate 7.6, Fiber 1.4, Sugar 3.2, Protein 40.9
OVEN ROASTED MUSHROOMS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.
TOFU LARB
Larb, a ground meat dish seasoned with fresh herbs, originated in Laos, but it's also popular in the Northeastern and Northern regions of Thailand. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you're looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don't want it too fine; some texture is nice.) You should have about 3 1/2 tablespoons. Set rice powder aside.
- Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
- Crumble the tofu into small chunks and place in a large bowl.
- Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
- To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.
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4.6/5 (43)Author Andy BaraghaniServings 2Estimated Reading Time 1 min
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- Heat 3 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Add mushrooms and cook, undisturbed, until bottom sides are golden brown, about 5 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed to avoid scorching, until golden brown all over, about 4 minutes more. Add scallions, garlic, and ginger, followed by remaining 1 Tbsp. oil, and cook, stirring often, until softened and fragrant, about 2 minutes. Remove from heat; season lightly with salt. Mix in shallot, chile, mint, fish sauce, and half of peanuts. Taste and season with more salt if needed.
- Transfer larb to a large bowl. Serve with cabbage, lime wedges, and remaining peanuts alongside.
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