Mushroom Larb

Mushroom larb is one of my absolute favorite dishes to prepare and enjoy. As an avid mushroom grower, I am always looking for creative and delicious ways to incorporate my homegrown mushrooms into my meals. Mushroom larb is a traditional Laotian dish, typically made with ground meat, but I have found that using mushrooms as a substitute not only makes it vegetarian-friendly but also adds a unique earthy flavor to the dish.


To make mushroom larb, you will need:

  • Assorted mushrooms (such as shiitake, oyster, or cremini)
  • Shallots
  • Fresh chilies
  • Lime juice
  • Fish sauce (or soy sauce for a vegetarian option)
  • Rice powder
  • Fresh herbs (such as cilantro and mint)
  • Scallions
  • Vegetable oil


To start, I clean and finely chop the assorted mushrooms, creating a texture similar to that of ground meat. Then, I sauté the mushrooms in a hot pan with a bit of vegetable oil until they are golden brown and have a nice caramelized flavor. While the mushrooms are cooking, I prepare the other ingredients, including chopping the shallots, chilies, and herbs.

Flavorful Seasoning

Once the mushrooms are cooked, I add the shallots, chilies, and scallions to the pan, allowing them to soften and infuse their flavors into the mushrooms. Then, I season the mixture with a combination of tangy lime juice, salty fish sauce (or soy sauce), and nutty rice powder. The aroma that fills the kitchen at this stage is absolutely divine!


After a quick toss to ensure everything is well combined, I transfer the mushroom larb to a serving dish and sprinkle it with freshly chopped herbs. I love to serve it with a side of sticky rice and crisp lettuce leaves for wrapping. The combination of textures and flavors is simply irresistible.


Mushroom larb is a dish that never fails to impress. Its bold and vibrant flavors, coupled with the versatility of mushrooms, make it a star on my dining table. Whether enjoyed as a main course or as part of a larger spread, mushroom larb is a celebration of fresh ingredients and bold flavors that I never tire of.