Mushroom Larb

November, 2020

Turn a traditional meat dish into a vegetarian one by swapping out pork or beef for mushrooms. Serve in a lettuce cup for a warm, light and flavourful meal where mushrooms are the star!

¼ c. coarsely chopped peanuts

4 tbsp. avocado oil

12 oz. large white mushrooms, stemmed and

cut into quarters

3 green onions, thinly sliced on the diagonal

1½ tbsp. grated fresh ginger

a generous pinch of Kosher salt

1 shallot, sliced very thin

a pinch of crushed red pepper flakes

½ c. fresh mint, sliced chiffonade style

1 head of butter lettuce or ½ head of iceberg lettuce (either will work, the iceberg is simply crispier)

In a large non-stick skillet, heat three tbsp. of avocado oil over medium-high heat. Add the mushrooms and cook until brown and crispish, eight-10 minutes, stirring occasionally.

Stir in the green onion, ginger and the last tablespoon of oil. Stir until the mixture is fragrant. Remove from heat and season with a pinch of kosher salt. Taste and add more if necessary.

To serve: Fill the lettuce cup with the mushroom larb and top with peanuts and fresh mint.

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