Spicy 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.
SPICY LARB
A larb is a spicy Thai appetizer. This is for tofu but can be easily substituted with my personal preference of ground chicken or even turkey.
Provided by Topher
Categories Soy/Tofu
Time 32m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 5 ingredients, stirring until sugar dissolves; set aside.
- Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
- Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; sauté 3 minutes.
- Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage leaf.
Nutrition Facts : Calories 46.4, Fat 1.4, SaturatedFat 0.2, Sodium 369.2, Carbohydrate 8.5, Fiber 1.6, Sugar 4.5, Protein 1.2
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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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