Subj : Feed a Crowd - 12
To   : All
From : Dave Drum
Date : Sun Jan 01 2023 18:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Mushroom Larb
 Categories: Mushrooms, Rice, Chilies, Vegetables, Herbs
      Yield: 4 servings
 
      2 lb Mixed mushrooms; trimmed &
           - quartered, or torn in 2"
           - pieces if large
    1/4 c  Neutral oil
           Salt
      2 tb Uncooked glutinous or sweet
           - rice
      2    Limes
      1 tb Granulated sugar
      2 tb Soy sauce or tamari
      1 cl Garlic; minced
      2    Bird’s eye chilies, sliced
           +=OR=+
    1/2 ts Red-chile flakes
    1/4 c  Thin sliced red onion
    1/4 c  Sliced scallions
    1/4 c  Chopped fresh cilantro
           - leaves & tender stems
    1/2 c  Fresh mint leaves; torn
    1/2 c  Fresh Thai or sweet basil
           - leaves; torn
           Steamed rice; to serve
 
  Set oven @ 425ºF/218ºC.
  
  Spread the mushrooms in an even layer on a sheet pan and
  drizzle with the oil. Season with salt and, using your
  fingers, toss to coat. Roast, turning the pan halfway
  through, until mushrooms are golden brown and crisp
  around the edges, about 25 minutes.
  
  Meanwhile, toast the rice in a small skillet over
  medium, stirring often, until it begins to smell nutty
  and turn golden, about 4 minutes. Remove from heat and
  allow to cool slightly. Transfer to a mortar and pestle
  or a spice grinder and process to a medium-coarse
  powder.
  
  Zest and juice 1 lime into a medium mixing bowl. Add the
  sugar, soy sauce, garlic and chile. Stir to dissolve the
  sugar. Add the roasted mushrooms to the bowl and toss to
  coat. Add the onion, scallions, cilantro, mint and
  basil. Stir to combine, then sprinkle on the toasted
  rice powder.
  
  Cut the remaining lime into wedges. Serve the mushroom
  larb alongside steamed rice with lime wedges for
  squeezing.
  
  By: Yewande Komolafe
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "I am always ready to learn although I do not always like being taught!"
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