Maitake Mushroom Larb Lettuce Wraps
Dairy-Free
Gluten-Free
Pescatarian
Swap in mushrooms for meat in this classic Thai recipe.
- 14 oz. fresh maitake mushrooms (or 2½ oz. dried)
- 3 scallions, thinly sliced
- 1 medium shallot, thinly sliced
- 3 bird’s eye chilies, thinly sliced
- ½ cup torn fresh herbs (such as mint, Thai basil, or cilantro)
- 1 tsp. fish sauce
- 1 tbs. soy sauce
- 1 tsp. honey
- ½ tsp. lime zest
- 3 tbs. lime juice
- 3 tbs. uncooked jasmine rice
- 2 tbs. neutral oil
- ½ tsp. sea salt
- Cooked jasmine rice, for serving
- Butter lettuce leaves, for serving
(If you’re using dried mushrooms, soak them in 2 cups warm water for 30 minutes. Remove the mushrooms from the broth, rinse, and pat dry. Strain the broth and save it for future use.)
STEP 1
In a large bowl, mix the sliced scallions, shallot, chilies, and torn herbs.
STEP 2
In a smaller bowl, whisk together the fish sauce, soy sauce, honey, lime zest, and lime juice, then pour the liquid over the herb mixture and toss to coat.
STEP 3
Preheat a dry skillet to medium heat.
STEP 4
Add the uncooked rice and toast, stirring frequently until fragrant and lightly browned, about five minutes.
STEP 5
Remove the skillet from the heat and allow the toasted rice to cool slightly. Once it’s partially cooled, use a spice grinder or high-speed blender to grind the rice to a coarse powder.
STEP 6
Roughly chop the mushrooms.
STEP 7
Place the same skillet back over medium heat and add the oil, then add the mushrooms and salt to the skillet and cook, stirring occasionally, until deeply golden, about eight to 10 minutes.
STEP 8
Transfer the mushrooms to the bowl with the herb mixture and toss to coat.
STEP 9
Serve either with cooked rice or using butter lettuce leaves as a vessel, or both. Top with toasted rice powder.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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