Subj : Feed a Crowd - 12
To : All
From : Dave Drum
Date : Sun Jan 01 2023 18:21:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Mushroom Larb
Categories: Mushrooms, Rice, Chilies, Vegetables, Herbs
Yield: 4 servings
2 lb Mixed mushrooms; trimmed &
- quartered, or torn in 2"
- pieces if large
1/4 c Neutral oil
Salt
2 tb Uncooked glutinous or sweet
- rice
2 Limes
1 tb Granulated sugar
2 tb Soy sauce or tamari
1 cl Garlic; minced
2 Bird’s eye chilies, sliced
+=OR=+
1/2 ts Red-chile flakes
1/4 c Thin sliced red onion
1/4 c Sliced scallions
1/4 c Chopped fresh cilantro
- leaves & tender stems
1/2 c Fresh mint leaves; torn
1/2 c Fresh Thai or sweet basil
- leaves; torn
Steamed rice; to serve
Set oven @ 425ºF/218ºC.
Spread the mushrooms in an even layer on a sheet pan and
drizzle with the oil. Season with salt and, using your
fingers, toss to coat. Roast, turning the pan halfway
through, until mushrooms are golden brown and crisp
around the edges, about 25 minutes.
Meanwhile, toast the rice in a small skillet over
medium, stirring often, until it begins to smell nutty
and turn golden, about 4 minutes. Remove from heat and
allow to cool slightly. Transfer to a mortar and pestle
or a spice grinder and process to a medium-coarse
powder.
Zest and juice 1 lime into a medium mixing bowl. Add the
sugar, soy sauce, garlic and chile. Stir to dissolve the
sugar. Add the roasted mushrooms to the bowl and toss to
coat. Add the onion, scallions, cilantro, mint and
basil. Stir to combine, then sprinkle on the toasted
rice powder.
Cut the remaining lime into wedges. Serve the mushroom
larb alongside steamed rice with lime wedges for
squeezing.
By: Yewande Komolafe
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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