Mushroom Laab
Laab is a beloved minced meat salad from Laos. Traditionally served at gatherings and celebrations, it balances tangy lime juice, savory fish sauce, chilies and herbs for a bright, layered flavor. Here we replace the meat with mushrooms and suggest serving it with rice or tucked into crisp lettuce cups!
Yield: All recipes serve 2 people
Chef Notes: Remember, mushrooms are 90% water and will shrink a bunch during the cooking process.
For a vegan rendition, use soy sauce instead of fish sauce.
Components
Mushroom Laab
Roasted Peanuts
Mint & Thai Basil
Lettuce Cups
Jasmine Rice
Mise
Knife Work: Keep each grouping of ingredients separate.
Clean and trim the mushrooms into large bite sized pieces.
Slice 2 scallions thin.
Mince 2 garlic cloves & 1" of ginger
Slice 1 shallot and 1 fresno chili thin.
Pick the herbs and measure out the fish sauce.
Prepare the lettuce/cabbage into lettuce cups.
Slice the lime into wedges
Toast the Peanuts▸ Heat an oven to 350°F. Toast the peanut on a sheet tray until golden brown. Season with salt and allow to cool before roughly chopping.
Cook the rice: Rinse the rice under cold water to remove excess starches. Bring 1.5 C water to a boil. Add the rice, cover and reduce to a simmer. Cook until the rice is tender and all the water is absorbed. Fluff with a fork and cover until ready to use.
Mushroom Laab:
Sauté the mushrooms over medium high heat until golden-brown and crisp.
Add scallions, garlic and ginger. Stir until fragrant. Remove from heat and season lightly with salt.
Off the heat, stir in shallot, chili, mint, fish sauce and half the chopped peanuts. Taste and add more salt if needed.
Finish
Plate the laab on a large plate.
Garnish with remaining peanuts.
Serve with rice and lettuce cups on the side!