Mushroom Larb

Salads & Dressings

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

90 mins
Ingredients List for people
  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, chili flakes, water, soy sauce into a marinade.
  6. Mix the marinade with the mushrooms and add rice.
  7. Grate ginger on top, rip coriander and mint and add to mushrooms.
  8. Top with quick pickle shallots and chopped spring onions.
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