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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mushroom Laab

2.0

3 tablespoons neutral oil, such as grapeseed, plus more for greasing

20 ounces fresh shiitake mushrooms, sliced

1 shallot, quartered and sliced

2 cloves garlic, minced or finely grated

4 makrut lime leaves, thinly sliced (optional)

1 (2-inch) piece lemongrass, dry outer layer removed and thinly sliced (optional)

2 tablespoons fish sauce

Finely grated zest and juice of 4 large limes (about 2 tablespoons lime zest and ⅔ cup lime juice)

¼ cup packed light brown sugar

2 tablespoons fish sauce

2 teaspoons chile-garlic sauce, such as sambal oelek

8 large lettuce leaves, such as butter or green leaf lettuce

Small handful fresh cilantro leaves and tender stems

Small handful fresh Thai basil leaves (may substitute with Italian basil)

Small handful fresh mint leaves

Position a rack in the center of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet with aluminum foil, and lightly grease the foil with oil.
In a large bowl, toss together the mushrooms, shallot, garlic, lime leaves, if using, and lemongrass, if using. Add the oil and fish sauce and toss thoroughly to coat. Spread the mushrooms in an even layer on the baking sheet – it’s fine if they overlap – and roast for 20 minutes. Using a spatula or tongs, toss the mushrooms lightly and roast for another 10 to 15 minutes, or until they are well browned and crisp.
Make the sauce: Meanwhile, in a small bowl, mix together the lime zest, juice, brown sugar, fish sauce and chile-garlic sauce.
Serve the mushrooms and sauce family-style, with lettuce leaves for scooping and stuffing and herbs and sauce for sprinkling and drizzling on the side.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥗Salad

Cuisine🇹🇭Thai

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created this week

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