Mushroom Larb
2 servings
■ If you’re allergic to mushrooms use firm, pressed tofu, crumbled, tossed with the shallots, lemongrass and fish sauce and then sauteed in a pan with oil until browned.
■ In place of brown sugar you could use date sugar, coconut sugar or maple syrup.
■ To make this vegetarian, instead of fish sauce use soy sauce or tamari.
For the larb:
3 tablespoons neutral oil, such as grapeseed, plus more for greasing 20 ounces fresh shiitake mushrooms, sliced
1 shallot, quartered and sliced
2 cloves garlic, minced or finely grated
4 makrut lime leaves, thinly sliced (optional)
One (2-inch) piece lemongrass, dry outer layer removed and thinly sliced
(optional)
2 tablespoons fish sauce
For the sauce:
Finely grated zest and juice of 4 large limes (about 2 tablespoons lime zest and 2⁄3 cup lime juice)
1⁄4 cup packed light brown sugar
2 tablespoons fish sauce
2 teaspoons chile-garlic sauce, such as sambal oelek
For serving:
8 large lettuce leaves, such as butter or green leaf lettuce
Small handful fresh cilantro leaves and tender stems
Small handful fresh Thai basil leaves (may substitute with Italian basil) Small handful fresh mint leaves
▪ Position a rack in the center of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet with aluminum foil, and lightly grease the foil with oil.
▪ In a large bowl, toss together the mushrooms, shallot, garlic, lime leaves, if using, and lemongrass, if using. Add the oil and fish sauce and toss thoroughly to coat. Spread the mushrooms in an even layer on the baking sheet — it’s fine if they overlap — and roast for 20 minutes. Using a spatula or tongs, toss the mushrooms lightly and roast for another 10 to 15 minutes, or until they are well browned and crisp.
▪ Make the sauce: Meanwhile, in a small bowl, mix together the lime zest, juice, brown sugar, fish sauce and chile-garlic sauce.
▪ Serve the mushrooms and sauce family-style, with lettuce leaves for scooping and stuffing and herbs and sauce for sprinkling and drizzling on the side.
Adapted from “Cooking With Mushrooms” by Andrea Gentl (Artisan, 2022).