Shimeji Mushroom Laab

Name: Shimeji Mushroom Laab
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp Asian fish sauce; 79 milliliters finely-chopped culantro (sawtooth coriander) leaves (see note above); 227 grams white or brown shimeji mushrooms, trimmed and separated into individuals (see note above); 2 Tbsps fresh juice from 2 limes (more to taste); 2 servings Dried red pepper flakes or powder, to taste; 1 Tbsp toasted rice powder (see note above); 158 milliliters medium shallots, peeled and thinly sliced lengthwise (about

Shimeji Mushroom Laab might be just the side dish you are searching for. This gluten free, dairy free, and pescatarian recipe serves 2. One serving contains 39 calories, 4g of protein, and 0g of fat. A mixture of pepper flakes, finely-chopped culantro leaves, brown shimeji mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

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.

Ingredients you will need

Mushrooms

Shake

Water

Equipment you will use

Sieve

Mixing Bowl

Sauce Pan

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.

Ingredients you will need

Fish Sauce