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Mushroom larb salad

(Larb hed)


20 mins

Super Easy

Our mushroom Larb is a vegetarian take on the traditional Larb salad, usually made with minced pork or chicken. This incredibly simple – and super tasty – salad really packs a punch. It’s got salty, zingy and spicy kicks to the palate, as well as a satisfying crunchiness, thanks to the toasted rice.




  • 120g Mixed mushrooms, halved or quartered (depending on the size) 2 tablespoons light soy sauce

  • 2 tablespoons lime juice

  • 1/2 teaspoon sugar

  • 2 teaspoons roasted rice

  • 1 teaspoon dried chilli flakes

  • 2 red shallots, chopped

  • 2 teaspoons finely chopped spring onion

  • 2 tablespoons finely chopped fresh coriander

  • 3 mint sprigs, leaves roughly chopped

  • 1 teaspoon fried shallots


  1. Bring a medium saucepan of water to the boil. Carefully drop the mushrooms and boil for about 2 minutes, until cooked through.
  2. Drain the mushrooms and put them in a large bowl. Add the remaining ingredients and toss vigorously until everything is well mixed. Serve immediately.


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