Dinner Recipes

Mushroom Larb

Larb (or laab) is a Thai salad traditionally made with ground meat, lime juice, fish sauce, shallots, and fresh herbs. In this plant-based version, we switch out the meat for three different types of mushrooms, which add loads of umami and a nice, satisfying chew. It’s so earthy and flavorful, nobody will miss the meat! Serve in lettuce wraps or with sliced cucumbers for scooping — the earthy-fresh combination is out of this world.

Servings: 4 to 6

Mushroom Larb



Mushroom Larb


2 Tbsp uncooked sushi rice
2 Tbsp vegetable oil
8 oz oyster mushrooms, finely chopped
8 oz shiitake mushrooms, finely chopped
8 oz maitake mushrooms, finely chopped
2 large garlic cloves, minced
3 medium shallots, thinly sliced
3 green onions, thinly sliced
1 serrano chile, minced
½ tsp Gelson’s crushed red pepper flakes
3 Tbsp freshly squeezed lime juice
2 tsp fish sauce
1 ½ tsp tamari
¼ tsp granulated sugar
Kosher salt, to taste
1 Tbsp roughly chopped Gelson’s organic mint, plus more for serving
1 Tbsp roughly chopped Gelson’s organic basil, plus more for serving
1 Tbsp roughly chopped Gelson’s organic cilantro, plus more for serving
Cooked white rice, for serving
Bibb lettuce leaves, for serving
Sliced cucumbers, for serving
Roughly chopped peanuts, for serving
Lime wedges, for serving


  1. In a medium skillet over medium-low heat, toast the rice until fragrant and browned, 6 to 10 minutes. Transfer the rice to a bowl and let cool. Using a mortar and pestle or a spice grinder, grind the toasted rice into a fine powder. Set aside.

  2. In the same skillet, heat the oil over medium-high heat. Add the mushrooms and garlic. Stir-fry until the mushrooms are browned, 10 to 12 minutes.

  3. Reduce the heat to low. Stir in the toasted rice powder, shallots, green onions, serrano, and crushed red pepper flakes. Add the lime juice, fish sauce, tamari, and sugar, and stir until the vegetables are well coated in the sauce. Season with salt.

  4. Remove the pan from the heat. Add the chopped mint, basil, and cilantro and toss to combine.

  5. To serve, spoon some larb and rice into a lettuce leaf or pile it on a cucumber slice. Garnish with peanuts, limes, and herbs, as desired.

Recipe adapted from: The Woks of Life

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