Laura Smith
Mushroom larb is a vegan and vegetarian take on larb, a Laotian and Thai dish that traditionally consists of cooked minced meat, fresh herbs, and a tangy dressing. In mushroom larb, meat is replaced with mushrooms, which are cooked until golden brown and crisp. The mushrooms are then seasoned with ingredients like chilli, fish sauce, lime juice, toasted rice, mint, and coriander. The dish is often served with rice or noodles, and sometimes with lettuce cups or wraps.
| Characteristics | Values |
|---|---|
| Type of Dish | Salad |
| Cuisine | Thai, Laotian |
| Diet | Vegan, Vegetarian |
| Main Ingredients | Mushrooms, Toasted Rice, Soy Sauce, Lime Juice, Sugar, Chilli Flakes |
| Mushrooms Used | Shiitake, Chestnut, Oyster, Button |
| Additional Ingredients | Shallots, Mint, Coriander, Fish Sauce, Scallions, Garlic, Ginger, Peanuts |
| Served With | Rice, Noodles, Cabbage, Lime Wedges |
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What You'll Learn
- Mushroom larb is a vegan/vegetarian take on a Laotian/Thai meat/fish dish
- It uses a combination of mushrooms, such as shiitake, chestnut and oyster
- The mushrooms are cooked until golden brown and crispy
- The dish is seasoned with chilli, fish sauce, lime juice, toasted rice, mint and coriander
- It can be served with rice, noodles, cabbage or lettuce cups
Mushroom larb is a vegan/vegetarian take on a Laotian/Thai meat/fish dish
Mushroom larb is a vegan/vegetarian take on a Laotian/Thai dish that traditionally features meat or fish. The vegan/vegetarian version replaces meat or fish with mushrooms, keeping the other ingredients and seasonings largely the same.
Larb is a type of Thai salad that is considered the 'unofficial' national dish of Laos, a Southeast Asian country neighbouring Thailand. The Thai version of larb typically combines cooked minced meat, fresh herbs, and a punchy dressing. The Laotian version is a meat salad.
Mushroom larb is made by cooking mushrooms in a pan or wok with oil until they are golden brown and crisp. The mushrooms are then combined with other ingredients and seasonings such as lime juice, soy sauce, sugar, chilli flakes, and toasted rice powder. The dish is often served with rice, cabbage, lime wedges, and peanuts.
The mushrooms used in mushroom larb can vary, with recipes calling for shiitake, chestnut, oyster, or button mushrooms. The choice of mushroom depends on factors such as flavour, texture, and firmness. Shiitake mushrooms, for example, have a stronger flavour and an earthy, umami taste, while chestnut mushrooms are chosen for their firmness and ability to hold up when chopped into small pieces.
By substituting mushrooms for meat or fish, mushroom larb offers a vegan/vegetarian-friendly option that retains the flavours and characteristics of the traditional Laotian/Thai dish.
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It uses a combination of mushrooms, such as shiitake, chestnut and oyster
Mushroom larb is a vegan take on a Laotian dish that traditionally uses meat or fish. It is a type of Thai salad that is usually spiced with chilli, fish sauce, lime juice, toasted rice, and fresh mint and coriander.
The vegan version of this dish uses a combination of mushrooms, such as shiitake, chestnut and oyster. The mushrooms are chopped into very small pieces, almost minced, and cooked in a pan until golden brown and crispy. Shiitake mushrooms are chosen for their strong, earthy flavour, while chestnut mushrooms are selected for their firm texture. Oyster mushrooms are another variety used in mushroom larb, adding their own unique flavour and texture to the dish.
The mushrooms are typically seasoned with a mix of salty, sweet, spicy and sour flavours. This includes soy sauce for saltiness, lime juice for sourness, sugar for sweetness, and chilli flakes for spice. The mushrooms are then mixed with other ingredients such as shallots, mint, coriander, and toasted rice.
The versatility of mushroom larb allows for customisation to suit different tastes and dietary preferences. For example, vegan fish sauce can be used instead of regular fish sauce, and shrimp paste can be added for extra flavour. The dish can be served with rice or noodles, and is often accompanied by cabbage and lime wedges.
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The mushrooms are cooked until golden brown and crispy
To make mushroom larb, the mushrooms are cooked until golden brown and crispy. This is an important step in the process of making this Thai dish. The mushrooms should be chopped into very small pieces, almost minced. Then, heat oil in a pan and add the mushrooms. It is important not to toss, stir, or shake the pan until the mushrooms are golden brown and crispy. This gives them a flavorful texture. The mushrooms should be cooked for about 15 minutes, tossing them often and reducing the heat as needed to avoid scorching.
Once the mushrooms are golden brown, other ingredients such as scallions, garlic, and ginger can be added to the skillet, along with additional oil. These aromatics should be cooked until softened and fragrant, which takes about 4 minutes. The mushroom mixture can then be seasoned with salt and mixed with other ingredients such as shallots, chiles, mint, and fish sauce.
The type of mushrooms used in mushroom larb can vary. Some recipes call for shiitake mushrooms, while others use a combination of button, oyster, and shiitake mushrooms. In one recipe, chestnut mushrooms are used in addition to shiitake mushrooms. Chestnut mushrooms are chosen for their firm texture and ability to hold up when chopped into small pieces. Shiitake mushrooms, on the other hand, have a stronger flavour and an earthy, umami taste that complements the other flavours in the dish.
The process of cooking the mushrooms until they are golden brown and crispy is an important step in developing the flavour and texture of the mushroom larb. It adds a depth of flavour and a satisfying crunch to the dish. This step also ensures that the mushrooms are cooked properly and have a pleasing texture when combined with the other ingredients.
Mushroom larb is a vegan or vegetarian take on a traditional Laotian or Thai dish that is usually made with meat or fish. By using mushrooms instead of animal products, the dish becomes accessible to those following plant-based diets while still retaining the flavours and textures that make larb a popular choice in Southeast Asian cuisine.
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The dish is seasoned with chilli, fish sauce, lime juice, toasted rice, mint and coriander
Mushroom larb is a vegan take on a Laotian and Thai dish that is usually made with meat or fish. The vegan version replaces meat with mushrooms, such as chestnut, shiitake, or oyster mushrooms, and fish sauce with vegan alternatives.
The dish is seasoned with chilli, fish sauce, lime juice, toasted rice, mint, and coriander. The chilli, fish sauce, and lime juice add spice and tang to the dish. Toasted rice, which is an essential element of the salad, provides a subtle nutty crunch. The mint and coriander add freshness and a bright flavour to the dish.
To make the toasted rice, uncooked sticky rice is toasted in a dry wok or pan over low heat until golden and fragrant. It is then ground into a coarse powder using a mortar and pestle or food processor. The powder is then stir-fried with the mushrooms, sugar, fish sauce, soy sauce, and lime juice. Finally, the chilli, shallots, scallions, mint, and coriander are added and stir-fried for another minute.
The dish can be served with steamed rice, lime wedges, and cabbage. It can also be served with lettuce leaves to make lettuce cups or wraps, or with green papaya salad.
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It can be served with rice, noodles, cabbage or lettuce cups
Mushroom larb is a vegan take on a Laotian and Thai dish that is usually made with meat or fish. It is a salad, typically served with rice or noodles, but it can also be eaten with cabbage or lettuce cups. The rice used in the dish is often sticky rice, which is toasted and ground into a coarse powder. This powder is an essential element of the salad, adding a subtle, nutty crunch.
The mushroom variety used in the dish varies, with recipes calling for shiitake, chestnut, oyster, or a mix of mushrooms. The mushrooms are chopped into small pieces and cooked in a pan with oil until golden brown and crispy. They are then mixed with other ingredients, such as shallots, mint, coriander, chilli flakes, and lime juice. The dish is often seasoned with soy sauce, fish sauce, or a vegan alternative.
When serving mushroom larb with rice, it is common to provide steamed rice and additional lime wedges for squeezing. The rice can also be served with a side of green papaya salad (som tum). If serving with noodles, chewier varieties are often preferred to balance the texture of the dish.
For a lighter option, mushroom larb can be served with cabbage or lettuce cups. The cabbage is typically sliced into wedges, providing a crunchy vessel for the salad. This presentation is especially popular for vegan larb, as it eliminates the need for rice, which is typically non-vegan due to the meat-based broth used in the cooking process.
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Frequently asked questions
Mushroom larb is a vegetarian/vegan take on a Laotian favourite, traditionally made with meat or fish. It is a type of Thai salad that is seasoned with chilli, fish sauce, lime juice, toasted rice, and fresh mint and coriander.
You will need mushrooms (such as chestnut, shiitake, or oyster), shallots, mint, coriander, toasted rice, chilli flakes, soy sauce, lime juice, and sugar.
First, wash and finely chop the mushrooms. Heat oil in a pan and add the mushrooms, cooking until golden brown. Drain excess liquid and set aside. In a bowl, mix the mushrooms with the remaining ingredients. Serve with cabbage, lime wedges, and peanuts.
