22 Feb Recipe: Spicy Mushroom Larb Paired with Marras Grenache Noir
- 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