30 minutes
Savor the exotic flavors of this vegetarian twist on a traditional Lao meat salad. Roasted mushroom larb combines earthy shiitake mushrooms with aromatic spices and fresh herbs, resulting in a dish that's both vibrant and satisfying.
Shiitake Mushrooms, stems removed and caps quartered
0 oz
tablespoons
Ginger, thinly sliced
0 oz
Garlic, thinly sliced
cloves
Serrano Chili, thinly sliced
each
Cumin Seeds
teaspoons
Coriander Seeds
teaspoons
teaspoons
teaspoons
teaspoons
tablespoons
Lime, Juiced
each
teaspoons
Cilantro, roughly chopped
handful
Mint, roughly torn
handful
1. Prep
Preheat your oven to 400°F (200°C). Prep your mushrooms, thinly slice your ginger, garlic, and serrano chili. Juice your lime and mix it with the fish sauce and palm sugar until the sugar dissolves. Set aside. Toast the cumin, coriander, and cardamom seeds in a dry pan over medium heat until fragrant. Grind them using a mortar and pestle or a spice grinder.
2. Dress
In a large bowl, toss the sliced shiitake mushrooms with avocado oil, sliced ginger, garlic, serrano chili, and the ground spices until everything is well coated.
3. Roast
Spread the dressed mushrooms onto a foil-lined baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes or until the mushrooms are tender and starting to brown, giving them a stir halfway through cooking.
4. Finishing Ingredients
Once the mushrooms are roasted, transfer them to a bowl. Pour the fish sauce mixture over the mushrooms and toss until well combined. Add the cilantro and mint leaves, tossing gently to distribute the herbs throughout the larb. Serve this as a side or eat with rice or lettuce wraps.
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