Skip to content
VISIT OUR NUTRACEUTICAL SITE

Zingy Mushroom Larb

Striped hero element Curved white cut-off hero element
4 MIN READ TIME
Jump to Recipe

Embark on a culinary journey with the enticing flavors of this Thai-inspired mushroom larb recipe.

This dish blends finely chopped white or baby bella mushrooms, ground chicken, and a medley of aromatic herbs and spices. The result is a savory and slightly tangy larb mixture that perfectly balances the earthiness of mushrooms with the tender texture of chicken.

Topped with lime and onions and served in a large bowl accompanied by slices of cucumber and lettuce leaves for scooping, this fusion dish offers a satisfying combination of umami richness, vibrant herbs, and a hint of citrus, creating a truly delicious and wholesome experience for your taste buds.
Zingy Mushroom Larb

Zingy Mushroom Larb

Print RecipePrint Recipe

Description

Perfect for lunch or dinner, this Thai-inspired Larb dish is made with mushrooms and chicken and paired with a zingy lime dressing and lettuce leaves for scooping.

Ingredients

  • 3 Tbsp. Thai sticky or short grain rice, uncooked
  • 2 oz. vegetable oil
  • 16 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 1 lb. ground chicken
  • 1 Tbsp. garlic, finely chopped
  • 2 Tbsp. ginger, finely chopped
  • 2 large bulbs shallots, finely chopped
  • 2 stalks lemongrass, finely chopped
  • 5 leaves Makrut (kaffir) lime leaf, finely chopped
  • 1⁄2 - 1 Thai bird’s eye chile (or 1 Fresno chile), finely chopped
  • 1⁄2 cup scallions, thinly sliced
  • 1⁄2 cup cilantro, shredded
  • 1⁄4 cup mint, shredded
  • 1⁄4 cup Thai basil, shredded
  • 3 Persian cucumbers, sliced
  • 12 - 20 leaves baby romaine (or other lettuce)

Dressing

  • 2 Tbsp. palm sugar (or brown sugar), finely chopped
  • 2 Tbsp. soy sauce
  • 1 Tbsp. fish sauce
  • 2 oz. lime juice
  • 1 tsp. white pepper
  • 1⁄2 red onion, thinly sliced
  • 1 lime, juiced

*Selecting Monterey Mushrooms® Sliced Baby Bella "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Instructions

  1. For dressing: Mix together sugar, soy sauce, fish sauce, lime juice, and white pepper in small bowl.
  2. Toss red onion slices with lime juice and let sit while you prepare larb.
  3. In hot dry wok, toast rice until lightly golden and aromatic. Crush in mortar and pestle to fine powder. Set aside.
  4. Heat 1 oz. of vegetable oil in hot wok until just smoking. Add mushrooms and stir fry until cooked, brown, and dry.
  5. Add ground chicken to mushrooms and continue to stir fry until chicken is thoroughly cooked. Scrape all mushroom chicken mixture from wok until wok is quite clean. Place back on burner.
  6. Add remaining oil to wok and add garlic, ginger, shallot, lemongrass, Makrut lime leaves, and 1⁄2 chile (can add rest to taste at end). Stir fry until very fragrant, being careful not to burn.
  7. Add mushroom/chicken mixture back to wok with aromatics and continue to stir fry until very hot.
  8. Stir dressing into mushroom/chicken mixture. Add herbs and taste. Adjust seasoning with more fish sauce, lime juice, or chili if desired.
  9. Mix ground rice powder into larb and serve in large bowl surrounded with slices of cucumber, topped with lime, onions, and lettuce leaves on side for scooping.
Zingy Mushroom Larb
Monterey Mushrooms blue and white logo

Zingy Mushroom Larb

Description

Perfect for lunch or dinner, this Thai-inspired Larb dish is made with mushrooms and chicken and paired with a zingy lime dressing and lettuce leaves for scooping.

Ingredients

  • 3 Tbsp. Thai sticky or short grain rice, uncooked
  • 2 oz. vegetable oil
  • 16 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 1 lb. ground chicken
  • 1 Tbsp. garlic, finely chopped
  • 2 Tbsp. ginger, finely chopped
  • 2 large bulbs shallots, finely chopped
  • 2 stalks lemongrass, finely chopped
  • 5 leaves Makrut (kaffir) lime leaf, finely chopped
  • 1⁄2 - 1 Thai bird’s eye chile (or 1 Fresno chile), finely chopped
  • 1⁄2 cup scallions, thinly sliced
  • 1⁄2 cup cilantro, shredded
  • 1⁄4 cup mint, shredded
  • 1⁄4 cup Thai basil, shredded
  • 3 Persian cucumbers, sliced
  • 12 - 20 leaves baby romaine (or other lettuce)

Dressing

  • 2 Tbsp. palm sugar (or brown sugar), finely chopped
  • 2 Tbsp. soy sauce
  • 1 Tbsp. fish sauce
  • 2 oz. lime juice
  • 1 tsp. white pepper
  • 1⁄2 red onion, thinly sliced
  • 1 lime, juiced

*Selecting Monterey Mushrooms® Sliced Baby Bella "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Instructions

  1. For dressing: Mix together sugar, soy sauce, fish sauce, lime juice, and white pepper in small bowl.
  2. Toss red onion slices with lime juice and let sit while you prepare larb.
  3. In hot dry wok, toast rice until lightly golden and aromatic. Crush in mortar and pestle to fine powder. Set aside.
  4. Heat 1 oz. of vegetable oil in hot wok until just smoking. Add mushrooms and stir fry until cooked, brown, and dry.
  5. Add ground chicken to mushrooms and continue to stir fry until chicken is thoroughly cooked. Scrape all mushroom chicken mixture from wok until wok is quite clean. Place back on burner.
  6. Add remaining oil to wok and add garlic, ginger, shallot, lemongrass, Makrut lime leaves, and 1⁄2 chile (can add rest to taste at end). Stir fry until very fragrant, being careful not to burn.
  7. Add mushroom/chicken mixture back to wok with aromatics and continue to stir fry until very hot.
  8. Stir dressing into mushroom/chicken mixture. Add herbs and taste. Adjust seasoning with more fish sauce, lime juice, or chili if desired.
  9. Mix ground rice powder into larb and serve in large bowl surrounded with slices of cucumber, topped with lime, onions, and lettuce leaves on side for scooping.

Harness Plant Power in Your Kitchen

At Monterey Mushrooms, we believe in creating sustainable products that don’t sacrifice taste or quality in the kitchen.

This is why we’re celebrating sustainability by bringing you a new collection of plant-forward recipes highlighting the sustainable mushroom in our Plant Power Cookbook: Powerhouse Mushroom Recipes for the Plant-Forward Chef.

Download your free cookbook and go green in your kitchen today!

About Author

The Culinary Institute of America
The Culinary Institute of America

Produced as an industry service by The Culinary Institute of America for the Mushroom Council.

Related Resources