This recipe, originally from Andy Baraghani at Bon Appetit piqued my interest. I was looking for a meat-free super flavorful dinner and figured this might be a great recipe to explore. I was craving really strong and powerful flavors and this delivered beautifully.
I used pointed cabbage in this recipe for the cups since I find it to be softer and more sweet than normal white cabbage, but it's really up to you.
3 tbsp coconut oil
12oz mushrooms, stems removed and cubed
3 scallions, thinly sliced
2 garlic cloves, minced
1” fresh ginger, finely grated
1 shallot, thinly sliced into rings
1 red chile (medium to low heat), sliced into rings
1 cup mint leaves, roughly chopped
1 tbsp fish sauce (or soy sauce for a vegetarian option)
1/4 cup dry roasted unsalted peanuts
1 lime, sliced into wedges
1/4 head of green cabbage, cut lengthwise
Place the shallot rings into a bowl of cold water to mellow out. Separate the rings so water can surround the shallot.
Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms and cook undisturbed until bottom sides are golden brown, 5 minutes. Toss and continue to cook until golden brown all over, around 4 minutes or more.
Add scallions, garlic, ginger, and 1 tbsp oil. Cook, stirring often until everything has softened and is fragrant, 2 minutes. Remove from heat and season lightly with salt.
Discard the water from the shallots and add them to the pan, along with the chile, mint, fish sauce, and half of the peanuts. Let cook for one minute so the flavors meld and transfer to a bowl for serving.
Roughly crush the peanuts with a mortar and pestle or the back of a strong bowl/cup. Set aside.
Serve the larb with the remaining peanuts, cabbage, and lime wedges. To eat, place some of the mushroom larb filling onto the cabbage leaves, squeeze a little fresh lime juice, and eat like a roll or taco.
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- Julia Feld