Mushroom Larb Salad
OK vegetarians, you are going to love this one as much as the carnivores love the seafood larb salad. If you love mushrooms or not, this will fill you
We recently whipped up a Seafood Larb with Bamboo Broth and then we also had a wonderful cooking class book launch starring the amazing mushrooms from The Mushroom Guys and as there was some left over, I figured I would veganise the larb salad recipe with their amazing mushies and here it is. SO good. To be totally honest, I didn't even realise it was fully vegan until I came to write it up, so yes, The Accidental Vegan strikes again! (See The Weekend Table for an entire chapter of such accidentally vegan deliciousness!!)
I am pretty confident you will love this recipe, even if you are not a huge mushroom fan. Do yourself a flavour and get a hold of excellent mushrooms, don't just go slightly old and wrinkly supermarket variety. Your palate will thank you for it.
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Need
-
The Salad
- 1 Kilo varied mushrooms of choice
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- Generous Pinches pink salt flakes BUY
- 200 Grams rice of choice
- water for steaming
- 1 Handful perilla leaves, torn (if you can source them)
- 2 Handfuls fresh mint leaves, torn
- 1 Handful basil leaves
- 1 Handful Vietnamese mint leaves (laksa leaves)
- 1 Handful fresh coriander or cilantro leaves, (add stalks and roots to the dressing)
- 1/2 red onion thinly shaved
- 2-3 spring onions, sliced on the angle
-
The Dressing
- 1 Tablespoon coconut sugar or raw sugar
- 2 Tablespoons tamari
- 1-2 cloves garlic
- 1 red chilli
- 1 Pinch dried red chilli flakes
- 100 Grams fresh lime juice
-
Roasted Rice Powder
- 1 lemongrass stalk, white part only
- 4 kaffir lime leaves, sliced
- 1/2 Gram glutinous rice
Do
- 1
Preheat oven to 220°C and line an oven tray with baking paper.
- 2
Spread the mushrooms in an even layer across the paper, cutting the larger ones into somewhat uniform sized pieces, though variety is also nice.
- 3
Drizzle generously with EVOO and sprinkle with salt flakes.Toss to coat and roast for 25 minutes until the mushrooms are golden and crisping around the edges.
- 4
Steam the rice for the salad as you would normally and place onto the bottom of the serving bowls or platter you intend to use. It doesn't need to be hot when you serve the salad.
- 5
Place all the dressing ingredients into the Thermomix bowl and blend 20 sec/speed 10. Set aside.
- 6
Arrange all of the salad ingredients on top of the slightly cooled rice, and arrange the mushrooms on top. Before serving sprinkle a little of the roasted rice over each serving. You can also garnish the entire salad with extra sliced chillies.
- 7
To make the roasted rice, heat a pan over medium heat. Dry roast the lemongrass, kaffir lime leaves and rice for 10-15 minutes, stirring occasionally until golden. Cool. Set aside. When completely cool, place into the Thermomix bowl and mill 10 sec/speed 10. Remove and keep in an airtight container. This is wonderful on its own as a crunchy little sprinkle for salads.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
