Spicy Mushroom Larb paired with Marras Grenache Noir

If you have the palate for chilli hot food, this spicy mushroom larb is definitely for you. This vegan dish is a tasty combination of mushrooms, chillies, onions, shallots, ginger and other flavoursome ingredients to create a delicious veggie mix. Serve this piquant mixture in baby gem lettuce cups alongside peanuts and lime wedges.

This spicy mushroom larb pairs perfectly with Marras Grenache Noir. It is a bright and exuberant wine with ample sweet ripe fruit, peppery notes and soft tannins.  The palate is soft and lends itself to a perfect sipping wine. The ripe berry notes of wild strawberry and cherry in this compelling wine make for a fine match with the earthy and spicy elements of mushrooms and chilli in this dish.

So, next time you plan to treat your family and friends with a deliciously spicy vegan dish, think no further than this spicy mushroom larb. And remember to serve it with Marras Grenache Noir for a full-rounded taste experience. Your taste buds and your guests will thank you for it!

Spicy Mushroom Larb paired with Marras Grenache Noir

Recipe by South African Mushroom Farmers’ Association Course: SnacksCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• 500 g 500 portabellini or button mushrooms, halved and sliced

• 4 cloves 4 garlic, finely grated

• 1 thumb size piece 1 ginger, peeled and finely grated

• 2 2 shallots, thinly sliced

• 2 2 red bird’s eye chillies, thinly sliced

• 1 cup 1 mint leaves

• 6 6 spring onions, thinly sliced

• 1 tablespoon 1 soy sauce

• ½ cup ½ coarsely chopped roasted peanuts, divided

• 2 heads 2 baby gem lettuce, leaves divided into lettuce cups

• peanut or neutral vegetable oil

• salt and pepper, to taste

• lime wedges, for serving

Method

• Heat a drizzle of oil in a large nonstick frying pan over medium-high until shimmering. Add mushrooms and cook, tossing often, until golden brown all over.
• Add shallots, garlic, and ginger to the pan. Cook, stirring often, until aromatics are softened and fragrant.
• Remove pan from heat; season mushroom mixture lightly with salt and pepper. Mix in spring onions, chillies, mint, soy sauce and half of the peanuts.
• Transfer larb (mushroom mix) to a platter or large bowl. Serve lettuce cups with remaining peanuts alongside and wedges of fresh lime.

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For more delicious spicy recipes to prepare for your family and friends, head over to our recipe page. We have excellent suggestions for you to try.