Spicy Mushroom Larb Recipes

Steps:

• Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.

Steps:

• Heat oven to 425 degrees.
• Spread the mushrooms in an even layer on a sheet pan and drizzle with the oil. Season with salt and, using your fingers, toss to coat. Roast, turning the pan halfway through, until mushrooms are golden brown and crisp around the edges, about 25 minutes.
• Meanwhile, toast the rice in a small skillet over medium, stirring often, until it begins to smell nutty and turn golden, about 4 minutes. Remove from heat and allow to cool slightly. Transfer to a mortar and pestle or a spice grinder and process to a medium-coarse powder.
• Zest and juice 1 lime into a medium mixing bowl. Add the sugar, soy sauce, garlic and chile. Stir to dissolve the sugar. Add the roasted mushrooms to the bowl and toss to coat. Add the onion, scallions, cilantro, mint and basil. Stir to combine, then sprinkle on the toasted rice powder.
• Cut the remaining lime into wedges. Serve the mushroom larb alongside steamed rice with lime wedges for squeezing.

Steps:

• Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don't want it too fine; some texture is nice.) You should have about 3 1/2 tablespoons. Set rice powder aside.
• Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
• Crumble the tofu into small chunks and place in a large bowl.
• Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
• To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.