Mushroom Laap

12 ingredients
5 steps

Ingredients

  • 1 Tablespoon Canola Oil
  • 24 ounces, weight Baby Portabella Mushrooms, Cleaned And Chopped
  • 2 whole Shallots, Thinly Sliced
  • 3 whole Thai Chili Peppers, Minced (optional)
  • 4 cloves Garlic, Minced
  • 3 Tablespoons Fish Sauce
  • 1/2 Tablespoons Palm Sugar, Or Regular Sugar
  • 1/2 cups Fresh Mint Leaves, Chopped
  • 1/2 cups Fresh Cilantro, Chopped
  • 1 whole Lime, Juiced
  • 1/3 cups Toasted Rice Powder
  • Cooked Sticky Rice (preferred) Or Jasmine Rice, To Serve

Directions

  1. 1
    Start by heating a very large skillet on medium-high heat.
  2. 2
    Add oil and swirl it around. Add mushrooms and level them out so they try to lay flat. No big deal if they overlap. Your goal here is to let them be. Let them cook for about 5 minutes, untouched, so that they begin to caramelize. After 5 minutes, reduce heat just a bit and then give them a good stir. Continue to cook for another 5 minutes, untouched again.
  3. 3
    Once mushrooms have caramelized, toss in shallots, Thai chilies, and garlic. If you cannot handle spicy food, then reduce the amount of Thai chilies. Give a good mix, and after a minute, toss in fish sauce and sugar. Cook another minute, then pour into a mixing bowl.
  4. 4
    Add fresh herbs, lime juice, and toasted rice powder. Stir, taste, and season with any salt or lime juice. Plate and serve with fresh, warm sticky rice.
  5. 5
    This mushroom laap turned out great and it was an awesome alternative to an already awesome minced meat salad. Give this one a shot if you are looking to change things up with your laap. Enjoy!

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