VEGAN MUSHROOM LARB WITH COCONUT RICE
Serves: 4
 
INGREDIENTS
For the quick pickles (optional):
  • 1 red onion, thinly sliced
  • 1 cucumber, thinly sliced
  • 4 tablespoons rice vinegar
For the coconut rice:
  • 3 cups water
  • 1 cup coconut milk
  • 1 cup short-grain rice
  • Salt, to taste
  • Lime juice, to taste
For the larb:
  • 4 tablespoons vegetable oil
  • 16 oz. Shiitake mushrooms (1 large box), chopped into pieces
  • 3-4 scallions, white and green parts, chopped
  • 4 garlic cloves, grated
  • 1” piece of ginger, grated
  • 1-2 red chillies, seeds removed and thinly sliced (depending on spice tolerance)
  • 2-3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • Salt, to taste
  • ¼ cup roasted peanuts, coarsely chopped
  • A large handful of mint leaves
To serve:
  • Quick pickles, lime wedges, sambal oelek
INSTRUCTIONS
  1. To make the quick pickles (optional): In a small bowl, toss the onion and cucumber with rice vinegar. Keep aside while you assemble everything else.
  2. Make the rice: Combine water, coconut milk, and salt in a medium saucepan and bring to a simmer over medium-high heat. Add the rice and cook covered, for about 15 minutes until the rice is cooked and the liquid has been absorbed.
  3. Take it off the heat and let the rice steam for another 5 minutes. Fluff with a fork, and mix in some lime juice.
  4. To make the mushroom larb, heat the oil in a large pan until you see it simmering. Add the quartered shiitake mushrooms and let it cook undisturbed, making sure not to overcrowd the pan. Once the bottom side has browned, toss lightly and continue cooking until mushrooms have turned golden brown, about 7-8 minutes total.
  5. Add the scallions, garlic, ginger, and chilli and toss, cooking for a couple of minutes until fragrant. Next, add the soy sauce, brown sugar, and salt. Taste and adjust seasoning, adding a squeeze of lime if desired. Remove from heat and top with coarsely chopped roasted peanuts.
  6. To assemble the bowls, divide the coconut rice among 4 bowls. Top with the mushroom larb and garnish with fresh mint leaves. Serve alongside pickles, lime wedges etc.
Recipe by Sprig & Vine at http://sprigandvine.in/vegan-mushroom-larb/