Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp. You want to achieve that flavorful texture before incorporating the additional aromatics. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right. To keep it entirely vegan, sub the fish sauce with tamari.
Recipe information
Yield
2 servings
Ingredients
¼
4
12
3
2
1
1
1
1
1
¼
Preparation
Step 1
Coarsely chop or crush peanuts into small pieces; set aside.
Step 2
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.
Step 3
Transfer larb to a large bowl. Serve with cabbage, lime wedges, and remaining peanuts alongside.
Leave a Review
Reviews (45)
Back to TopPretty good recipe, but it is missing a crucial ingredient - khao-khua or toasted sticky rice powder. Without it, the aroma and taste is not really that of traditional larb. Still a good tasting and easy recipe!
George
Providence, RI
10/6/2021
Delish. Strongly agree with doubling to recipe and adding rice for more sustenance.
WG
Bozeman, MT
6/10/2021
Loved this! I could tell from the amount of mushrooms that this would in no way be enough for me, and I don't do no-carb dinners, so I used an 800g mix of chestnut and oyster mushrooms (working with what the grocery store had) and served with coconut rice and a crispy egg. I doubled the scallions and peanuts and tripled the ginger, garlic, pepper (I used rawit/bird's eye(?)) and fish sauce, since the rice reduces the flavour intensity. Instead of adding the mint to cook I took examples from earlier comments and julienned it together with the cabbage as a sort of slaw topping. Delicious. I froze some of it and I hope it will thaw well.
Anonymous
Amsterdam
4/30/2021
I didn’t add any salt and I think a tablespoon fish sauce was a little too salty. Next time, I’ll only add 1.5 teaspoon fish sauce. Served with sticky rice and a cucumber salad. So tasty!
Josie
Chicago
4/1/2021
Loved it the first time. It is a little work, so I doubled it the second time planning for leftovers. Second time I understood the contrast better - an umami sautee base with a little fresh herb salad on top. Now it's one of my favorite recipes for shiitake.
Jersey Locavore
US/NJ
9/8/2020
Delicious and flavorful! I doubled the recipe, served rice on the side, and added a fried egg on top, which was plenty for two people. I also used a mix of shiitake and crimini to save some money. The aromatics in combo with the fish sauce really adds so much flavor so don't skimp.
Anonymous
Amsterdam
6/14/2020
This is not larb, but it's tasty whatever it is. I think it needed some cilantro
Anonymous
Canada
1/1/2020