Mushroom Larb (Laab)
Filled with savory mushrooms and fresh herbs, this recipe is tart, spicy and satisfying.
Mushroom Larb (Laab) Recipe
Yield: 3 cups
Video tutorial: Facebook or YouTube
- 1/4 cup uncooked short grain or brown rice
- 1 teaspoon olive oil
- 4 cups mushrooms,* diced
- 4 green onions, or 1 cup, thinly sliced
- 1/2 cup or 1 large shallot, thinly sliced
- 1 cup cilantro, roughly chopped
- 2 Tablespoons mint, leaves torn into pieces (about 2 sprigs)
- 3 Tablespoons lime juice (1 to 2 limes)
- 1 teaspoon fish sauce
- 1 teaspoon larb (laab) seasoning, available at Asian grocery stores & online
- 2 teaspoons toasted rice powder
- 1/4 teaspoon crushed red chili flake (optional)
- 6 to 10 lettuce leaves
- *Any meaty/dense mushroom will work: brown cremini, white button, oyster, shiitake, beech, king, etc
Instructions for Adults
Assist with supervision of safe knife skills and stovetop.
Instructions for Kids
Heat a small skillet on medium-low heat. Add uncooked rice to the dry pan. Stirring occasionally, toast the rice for 15-18 minutes until medium brown and starting to smell like popcorn. Transfer to a plate and let cook completely. Grind in a spice grinder, food processor or crush with a mortar and pestle. Set aside 2 teaspoons for this recipe, and store the rest in an airtight container.
Heat a medium pan over medium high heat. Add olive oil. Add diced mushrooms and saute for 5 minutes, stirring occasionally, until slightly brown. Drain out excess liquid and place in a medium mixing bowl.
Add green onion, shallot, cilantro and mint to the mushrooms and mix with a spoon.
Add lime juice, fish sauce, larb seasoning, 2 teaspoons toasted rice powder and red chili flake (if using). Mix until well combined
Serve on lettuce leaves and eat as a wrap.
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