Recipe: Spicy Mushroom Larb Paired with Marras Grenache Noir

Serves 4


  • 500g portabellini or button mushrooms, halved and sliced
  • 4 garlic cloves, finely grated
  • 1 thumb-size piece ginger, peeled, finely grated
  • 2 shallots, thinly sliced
  • 2 red bird’s eye chilies, thinly sliced
  • 1 cup mint leaves
  • 6 spring onions, thinly sliced
  • 1 Tbsp soy sauce
  • ½ cup coarsely chopped roasted peanuts, divided
  • 2 heads baby gem lettuce, leaves divided into lettuce cups
  • Peanut or neutral vegetable oil
  • Salt and pepper, to taste
  • Lime wedges, for serving



  • 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, chilies, 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.
  • Marras Grenache Noir 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, meaty, and spicy elements of mushrooms and chili in this dish.

This recipe was sponsored by SAMFA


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