Shimeji Mushroom Laab Recipe

By
Leela Punyaratabandhu
Leela Punyaratabanhu is a food writer, recipe developer, and award-winning author specializing in Thai cooking. She has written three cookbooks: Simple Thai Food, Flavors of the Southeast Asian Grill, and Bangkok, which won the 2018 Art of Eating Prize.
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Updated August 30, 2018
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Leela Punyaratabhandu

Notes: Shimeji mushrooms are available at larger Asian supermarkets. You have the best chances of finding them at a store specializing in Japanese or Korean food products. But if you can't find shimeji mushrooms, oyster mushrooms would be the next best thing.

Toasted rice powder can be purchased from a Asian grocery store or prepared at home. All you have to do is toasting some raw long grain rice in a dry skillet over low heat, stirring constantly, until the rice kernels are turning light brown. Then you remove the pan from heat, let the rice cool completely, and grind it in a mortar or a coffee grinder.

Lastly, if you can't find culantro, use cilantro.

Recipe Details

Shimeji Mushroom Laab Recipe

Active 10 mins
Total 10 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 8 ounces white or brown shimeji mushrooms, trimmed and separated into individuals (see note)

  • 2 medium shallots, peeled and thinly sliced lengthwise (about 2/3 cup)

  • 1 to 2 tablespoons Asian fish sauce

  • 2 tablespoons fresh juice from 2 limes (more to taste)

  • Dried red pepper flakes or powder, to taste

  • 1 tablespoon toasted rice powder (see note)

  • 1/3 cup finely-chopped culantro (sawtooth coriander) leaves (see note)

Directions

  1. Bring a medium saucepan of water to a boil over high heat. Working in batches if necessary, place mushrooms in a fine mesh strainer and lower into boiling water for 15 seconds. Lift, shake of excess moisture, and transfer to a large mixing bowl. Repeat until all mushrooms are blanched.

  2. Add shallots, 1 tablespoon fish sauce, and 1 tablespoon lime juice. Taste to see if more fish sauce and/or lime juice is needed. Salad should be predominantly sour. Add red pepper to taste. Add toasted rice powder and chopped culantro. Serve immediately.

This Recipe Appears In

Nutrition Facts (per serving)
89Calories
1gFat
19gCarbs
6gProtein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories89
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 727mg32%
Total Carbohydrate 19g7%
Dietary Fiber 4g13%
Total Sugars 8g
Protein 6g
Vitamin C 20mg102%
Calcium 44mg3%
Iron 2mg9%
Potassium 704mg15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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