Vegan Larb Salad with Mushroom

Ingredients

• about 450 g Mushrooms
• 1/2 cup Red Onion
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 3 tbsp Lime Juice
• 2 tbsp Soy Sauce
• 1/2 tsp Chili Flakes
• 2 tbsp Toasted Rice Powder
• 1 head Lettuce Leaves
• 1 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely chop the about 450 g of mushrooms. Finely chop the 1/2 cup of red onion. Roughly chop the 1/4 cup of mint leaves. Roughly chop the 1/4 cup of cilantro.
2. 2Heat the 1 tbsp of vegetable oil in a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the finely chopped mushrooms and cook, stirring occasionally, for 8-10 minutes, or until they are browned and all the moisture has evaporated. Reduce the heat to medium (176.7°C / 175°C) and add the finely chopped red onion. Cook for another 2 minutes, stirring, until the onion is slightly softened.
3. 3Remove the skillet from the heat. In a large bowl, combine the cooked mushrooms and red onion with the roughly chopped 1/4 cup of mint leaves, the roughly chopped 1/4 cup of cilantro, the 3 tbsp of lime juice, the 2 tbsp of soy sauce, and the 1/2 tsp of chili flakes. Stir everything together until well combined.
4. 4Add the 2 tbsp of toasted rice powder to the bowl. Stir again until the toasted rice powder is evenly distributed throughout the mixture.
5. 5Serve the vegan larb salad immediately. Spoon the mixture into the 1 head of lettuce leaves to create lettuce cups.

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