Mushroom larb lettuce cups
Finely chopped mushrooms cooked until golden, then sharpened with lime, chilli and plenty of herbs, and spooned into cool lettuce. Fresh, salty and a little hot.
- Time
- 25 min
- Serves
- 2
- Kind
- Party platters
- Also
- Low carb
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- Chop the mushrooms very finely, almost to a mince, by hand or with a few pulses in a food processor. Finely chop the green chilli, slice the spring onions and roughly chop the peanuts. Pick the mint and coriander leaves.
- Get the olive oil hot in a large frying pan over a high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring now and then, until all the water has gone and they are golden and a bit crisp.
- Add the tamari, maple syrup and chilli and stir for 1 minute, then take the pan off the heat.
- Stir in the juice of the lime, the spring onions, most of the herbs and half of the peanuts.
- Pull the lettuce leaves apart and arrange them on a platter.
- Spoon the mushroom mixture into a bowl, top with the rest of the herbs and peanuts and serve with the lettuce leaves for scooping.
Tip Cook the mushrooms until the pan is properly dry before adding the tamari, or the filling turns soggy.
Per portion
| Energy | 219 kcal |
| Protein | 10 g |
| Carbohydrate | 9 g |
| of which sugars | 6 g |
| Fat | 15 g |
| of which saturates | 2 g |
| Fibre | 5 g |
| Salt | 1.4 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- mushrooms300 g
- olive oil1 tbsp
- tamari1 tbsp
- maple syrup1 tsp
- lime1
- green chilli1
- spring onion2
- mint½ bunch
- coriander½ bunch
- peanuts30 g
- little gem lettuce2
