Mushroom Laap Recipe

Name: Mushroom Laap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Canola Oil; 24 ounces, weight Baby Portabella Mushrooms, Cleaned And Chopped; 2 whole Shallots, Thinly Sliced; 3 whole Thai Chili Peppers, Minced (optional); 4 cloves Garlic, Minced; 3 Tablespoons Fish Sauce; 1/2 Tablespoons Palm Sugar, Or Regular Sugar; 1/2 cups Fresh Mint Leaves, Chopped; 1/2 cups Fresh Cilantro, Chopped; 1 whole Lime, Juiced; 1/3 cups Toasted Rice Powder; Cooked Sticky Rice (preferred) Or Jasmine Rice, To Serve

Servings: persons

1 Tablespoon Canola Oil
24 ounces, weight Baby Portabella Mushrooms, Cleaned And Chopped
2 whole Shallots, Thinly Sliced
3 whole Thai Chili Peppers, Minced (optional)
4 cloves Garlic, Minced
3 Tablespoons Fish Sauce
1/2 Tablespoons Palm Sugar, Or Regular Sugar
1/2 cups Fresh Mint Leaves, Chopped
1/2 cups Fresh Cilantro, Chopped
1 whole Lime, Juiced
1/3 cups Toasted Rice Powder
Cooked Sticky Rice (preferred) Or Jasmine Rice, To Serve

1
Start by heating a very large skillet on medium-high heat.
2
Add oil and swirl it around. Add mushrooms and level them out so they try to lay flat. No big deal if they overlap. Your goal here is to let them be. Let them cook for about 5 minutes, untouched, so that they begin to caramelize. After 5 minutes, reduce heat just a bit and then give them a good stir. Continue to cook for another 5 minutes, untouched again.
3
Once mushrooms have caramelized, toss in shallots, Thai chilies, and garlic. If you cannot handle spicy food, then reduce the amount of Thai chilies. Give a good mix, and after a minute, toss in fish sauce and sugar. Cook another minute, then pour into a mixing bowl.
4
Add fresh herbs, lime juice, and toasted rice powder. Stir, taste, and season with any salt or lime juice. Plate and serve with fresh, warm sticky rice.
5
This mushroom laap turned out great and it was an awesome alternative to an already awesome minced meat salad. Give this one a shot if you are looking to change things up with your laap. Enjoy!

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tablespoon Canola Oil, 24 ounces, weight Baby Portabella Mushrooms, Cleaned And Chopped, 2 whole Shallots, Thinly Sliced, 3 whole Thai Chili Peppers, Minced (optional), and more.

Yes, Mushroom Laap falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Laap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions