Shimeji Mushroom Larb with Lime and Toasted Rice
Inspired by techniques from Serious Eats.
A fast, sour and herby Thai-style larb of quickly blanched shimeji mushrooms with shallots, fish sauce, lime, chilli and nutty toasted rice powder.
Always check the labels of the products you use.
Method
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Equipment
- dry frying pan
- pestle and mortar or spice grinder
- saucepan
- sieve
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 119 kcal |
| Protein | 9.4 g |
| Carbohydrate | 23.3 g |
| of which sugars | 8.4 g |
| of which free sugars | 0.7 g |
| Fat | 1 g |
| of which saturates | 0.2 g |
| Fibre | 5 g |
| Salt | 1.86 g |
Protein per 100 kcal
7.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Toasted rice
- 1 tbsp raw sticky or jasmine rice
Salad
- 400 g shimeji mushrooms, trimmed and separated
- 2 shallots, thinly sliced lengthways
- 1 tbsp fish sauce (check the label: fish, salt and sugar only), plus a little to taste
- 3 tbsp lime juice
- ½ tsp dried chilli flakes or Thai chilli powder
- 15 g culantro or coriander, finely chopped
- 10 g mint leaves
- 1 little gem lettuce, leaves separated, to serve
- 1
Toast the rice. Toast the rice in the dry pan over medium heat, shaking, 6-8 min until deep golden. Cool and grind to a coarse powder.
- 2
Blanch the mushrooms. Bring a pan of water to the boil. Dip the mushrooms in a sieve in batches for 15 sec, shake off the water and tip into the bowl.
- 3
Season. Toss in the shallots, most of the fish sauce and 2 tbsp lime, then taste: it should be mainly sour. Add a few more drops of fish sauce only if it needs it, then the rest of the lime and chilli.
- 4
Finish. Toss through the rice powder, culantro and mint and serve straight away with lettuce leaves.
Storage
Best eaten straight away; the mushrooms release liquid as it stands. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
