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Mushroom Larb

Thai salad with exotic mushrooms, mint, nutty toasted rice and pickled shallots.

Time 90 mins
Skill Level Intermediate

Ingredients List

Serves 2
  • 400 g mushrooms a mix of oyster, shiitake and enokitake
  • 1 tbsp jasmine rice
  • 1 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp water
  • 1/2 tsp honey
  • 1 tsp chilli flakes
  • 2 scallions
  • 3 shallot
  • mint sprig of
  • cilantro sprig of
  • ginger 2cm, grated
  • 1 garlic cloves
  • 1/2 cup vinegar
  • 1/2 cup hot water
  • 1 tsp sugar
  • 1 tsp salt


  1. Firstly you need to quick pickle your shallots. Combine your hot water, vinegar with a tsp of salt and sugar. Add the thinly slices shallots and vinegar mix to a sterilized jar. Put aside for a least 1 hour. 
  2. Toast the uncooked jasmine rice on a dry frying pan until golden on a medium heat. Stir continuously throughout. 
  3. Grind rice with pestle and mortar and leave to one side.
  4. Dry fry mushrooms for about 8 minutes until golden brown.
  5. Mix lime juice, honey, chilli flakes, water, soy sauce into a marinade.
  6. Mix the marinade with the mushrooms and add toasted rice.
  7. Sprinkle the grated ginger on top, rip cilantro and mint and add to mushrooms.
  8. Top with quick pickled shallots and chopped scallions.