Spicy Mushroom Larb

Ingredients for Spicy Mushroom Larb

• 90ml vegetable oil, divided

• 675g shiitake mushrooms, stems removed, caps quartered

• 6 spring onions, thinly sliced

• 4 garlic cloves, finely grated

• 1 (2-inch) piece ginger, peeled, finely grated

• Kosher salt

• 2 medium shallots, thinly sliced, rinsed

• 2 red chillies (such as Holland, Fresno, or Thai), thinly sliced

• 475ml mint leaves, torn if large

• 2 tablespoons fish sauce

• 120ml coarsely chopped unsalted dry-roasted peanuts, divided

• 1/2 head of green cabbage, halved crosswise, leaves separated

How to make Spicy Mushroom Larb

Heat 80ml 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 spring onions, garlic, and ginger to skillet, followed by remaining 1 tablespoon 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, chillies, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.