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.