Roasted Mushroom Larb Recipe (2024)

Will try this as I love Larb (Laap)and this sounds amazing. But I wish the NYT would recognize this as a Lao dish. Yes you can find it in northern Thai cuisine but Laap is a Lao dish.

Made this tonight and it was delicious. Had a pound of oyster mushrooms, so cut the recipe in half. The dressing looked skimpy, but it was the perfect amount. The toasted rice powder is so easy (whizzed it up in a clean coffee grinder). It’s not the most substantial meal, so next time I would make something else to go along with it.

Suggestion: add a splash of sesame oil to the sauce. This is very tasty.

Added tofu to this to make it more substantial, crumbled and pan fried in a little oil to get some crisp browning. Leftovers were amazing for lunch.

Thai basil will work in place of cilantro.

You can easy skip the toasted rice and sub for crushed peanuts - also added a bit of fish sauce and cooked the shrooms on the stove

I too am disappointed that this is described as a Thai dish when it's the unofficial national food of Laos. Also, whenever I've had larb it has always been extremely spicy, I'm surprised there's so little spice in this.

This is really good. I made it as written. I'd never made or used toasted rice powder and didn't see what it would do for the dish, but now I do. I made sesame crusted tofu per another NYT recipe which I served along with this, and it was a nice pairing.

Yes! Fish sauce (Red Boat) instead of soy sauce.

Reduce amount of sugar to 1 tsp.!! Also, needed to cook mushrooms way longer to get crispy...and needed to drain excess liquid after 25 min.

This recipe was a fabulous base! As written, it would have been a little light for a main course. We added ground pork, sautéed with garlic and mushroom soy sauce. Also subbed the soy sauce for fish sauce in the dressing. Amazing!

Delicious! I doubled the sauce because I’m a saucy gal, used sambal oelek instead of chili, added tofu tothe baking tray for protein, and peanuts for some crunch. So good!

The recipe explains:Meanwhile, toast the (2 T uncooked glutinous or sweet) rice in a small skillet over medium, stirring often, until it begins to smell nutty and turn golden, about 4 minutes. Remove from heat and allow to cool slightly. Transfer to a mortar and pestle or a spice grinder and process to a medium-coarse powder.

I had 8 oz mushrooms that desperately needed using up and no lunch plans for today, so I made a cobbled-together version of this with what I had: left out the basil, rice powder, and red onion, and had to use lemon instead of lime. Added sesame oil! I also tossed the mushroom mix with noodles instead of rice, not wanting to wait for rice to finish cooking before I ate. Even this half-correct version was extremely delicious and very simple to put together! Crushed peanuts would be welcome too.

I made this with a pound and a half of very-tired Costco baby bellas, and fresh herbs from my garden, following the sauce directions as written. I agree with the reviewer that suggested subbing fish sauce for the soy (tamari) and would do that on repeat, but otherwise would make no changes. Plan on this serving two (maybe three, with the full two pounds of mushrooms). Beautiful and delicious!

Rice powder isn’t necessary unfortunately

What would be a good sub for soy sauce?

Delicious! Following prior commenters' leads, we doubled the dressing, subbed 1 tablespoon of soy sauce for fish sauce, and crumbled and crisped a block of tofu on the stovetop. The result was so flavorful and satisfying! Loved it. Would definitely make again without the fish sauce for vegan/vegetarian friends.It did take a lot longer than 25 minutes to roast the mushrooms, and we had to drain off some of the liquid halfway through. Very easy recipe overall.

So yummy and so easy! I added fish sauce to the dressing. It takes about 35 minutes to get the mushrooms really golden!

Perhaps use half soy sauce and half fish sauce

Just made this and served it with corn tacos, and some peppery watercress, rather than rice. Sensational.

Made this with Chicken of the Woods wild foraged in NE Minnesota- substituted maple syrup for sugar, skipped the rice powder for ground almond, didn’t have the basil on-hand & didn’t miss it! Went with apple-mint, cilantro and jasmin rice, absolutely favorable delish!!!

OMG, the flavors made us swoon. My husband & I went back for seconds, & I’m not much of a mushroom fan. I did follow other’s tips to use fish sauce & a splash of sesame oil. I whirled dry roasted peanuts in food processor until dust-like consistency & added freshly harvested haricot vert which married beautifully with the dish.

I made this with foraged maitake (hen-of-the-woods). Delicious!

Does this recipe use soy sauce instead of fish sauce to make it vegan?

Really good - replaced a tablespoon of soy sauce w fish sauce. Used a mix of cremini, oyster and shiitake. Mushrooms were crowded in the pan and took much longer to crisp roast, probably 40-45 mins total. The hardest part was grinding toasted rice in mortar and pestle - would do this w blender or processor next time. Super flavorful yet light dish

Double or triple the sauce and add a block of baked tofu. Leave mushrooms in big chunks too, they cook down so small

Really great side dish. I did add some fish sauce and a little sesame oil and the was very delicious. Our guests raved about it!

Busiest notes I think I’ve ever seen - all (most) real additions to this recipe! Gonna give it a shot!

Can you describe the process for making the “toasted ground rice”? Thanks!