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Eduardo Garcia's Mushroom Larb

Mushroom Larb

byEduardo Garcia
Total 40 mins, includes cooling time
Active 40 mins
Makes 6 to 8 servings
  • 2 tablespoons uncooked sticky rice
  • 1/4 cup coconut oil
  • 2 pounds oyster mushrooms, finely chopped
  • 2 teaspoons palm sugar
  • 1/4 cup fish sauce
  • 3/4 cup lime juice (from about 4 limes)
  • 4 bird’s eye chiles, thinly sliced
  • 6 shallots, thinly sliced
  • 1 bunch scallions, chopped
  • 1 cup shredded carrot (from about 1 large carrot)
  • 1 cup fresh cilantro, chopped, plus more for garnish
  • 1 cup fresh Thai basil leaves, torn, plus more for garnish
  • 1 cup fresh mint, torn, plus more for garnish
  • Lime wedges, to serve
  • Butter or Bibb lettuce, separated into “cups”
    1. Heat a large skillet or wok over low heat. Add the rice to the dry skillet and toast, stirring often, until beginning to turn golden brown and fragrant, about 10 minutes. Cool slightly. In a mortar and pestle or a small food processor, grind the rice into a coarse powder. Set aside.
    2. Return the skillet or wok to medium-high heat and add the coconut oil. Once the oil is melted and hot, add the mushrooms. Cook, stirring often, until the mushrooms are soft and browning on the edges, about 10 minutes.
    3. Add the rice powder, sugar, fish sauce, and lime juice to the pan and stir to combine. Cook for 1 minute longer to allow the flavors to combine. Add the chiles, shallots, scallions, carrot, cilantro, basil, and mint. Toss well to combine. Cook until fragrant, about 1 minute longer. Serve with lime wedges, more fresh herbs, and lots of lettuce cups to wrap around the larb.