Mushroom Larb

Recipe courtesy of Regan of Healthy Aperture and Recipe Redux



1/2 of an orange zested and juiced
1/2 of a lime zested and juiced
2 tablespoons olive oil
2 tablespoons tamari or soy sauce
1 teaspoon grated fresh ginger
1 tablespoon olive oil
2 (8-ounce) packages white button or cremini mushrooms, cleaned and chopped (I pulsed in my food processor)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
Cabbage leaves, shredded carrots and additional chopped fresh cilantro and mint
2 tablespoons natural peanut butter (optional)


Combine orange zest and juice, lime zest and juice, oil, tamari and ginger; set aside.

Heat olive oil over medium-high heat in a large skillet; add mushrooms and saute 5 to 7 minutes or until caramelized. Add 2 to 3 tablespoons of reserved juice mixture to pan, scraping to loosen browned bits from bottom of pan. Season with cilantro, mint, red pepper and salt.

Serve mushrooms warm with cabbage leaves and additional toppings for wrapping and scooping. If desired, combine peanut butter with remaining juice mixture to serve as a thicker dressing/dipping sauce or serve sauce as is.


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