Adapted from Bon Appetit

Spicy Mushroom Larb

Image of Spicy Mushroom Larb

  1. Coarsely chop or crush peanuts into small pieces; set aside.

  2. Heat 3 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Add mushrooms and cook, undisturbed, until bottom sides are golden brown, about 5 minutes. Toss and continue to cook, tossing occasionally and reducing heat as needed to avoid scorching, until golden brown all over, about 4 minutes more.

  3. Add scallions, garlic, and ginger, followed by remaining 1 Tbsp. oil, and cook, stirring often, until softened and fragrant, about 2 minutes.

  4. Remove from heat; season lightly with salt. Mix in shallot, chile, mint, fish sauce, and half of peanuts. Taste and season with more salt if needed.

  5. Transfer larb to a large bowl. Serve with lettuce, lime wedges, and remaining peanuts alongside.

  • ¼ cup roasted, skinless peanuts
  • 4 Tbsp. vegetable oil, divided
  • 12 oz. shiitake mushrooms, stems removed, quartered
  • 3 scallions, thinly sliced
  • 2 garlic cloves, finely grated
  • 1 1" piece ginger, peeled, finely grated
  • Kosher salt
  • 1 medium shallot, thinly sliced into rings, rinsed, drained
  • 1 red chile, such as Holland, Fresno, or Thai, thinly sliced
  • 1 cup mint leaves, torn if large
  • 1 Tbsp. fish sauce
  • ¼ head of green lettuce
  • Lime wedges (for serving)