Roasted Mushroom Larb

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 to the 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!