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This Thai mushroom salad is the ultimate picnic dish for spring and summer! The combination of textures from mixed mushrooms, crunchy toasted rice powder (a staple of this dish), and fresh herbs is unreal. It’s tossed in a zesty, umami-rich, and funky dressing with the perfect hit of spice.
Mushroom laab is so easy to make vegan, too! Look for my tips on striking the perfect balance of flavors (it’s what Thai food is known for!) and how to get the perfect charred mushroom texture.
Why you’ll love this dish
Inside this recipe with ChihYu
Larb is a Thai-style minced salad traditionally made with meat. But did you know mushroom larb is also common in Thailand? During my travels to Bangkok and the Isan region, I noticed how plentiful vegetarian dishes are, thanks to the influence of Buddhism. This version swaps meat for mushrooms, making it just as savory, satisfying, and full of bold flavors!
It’s quick and easy to make. The mushrooms are meaty and slightly chewy, while the toasted rice powder and chili powder add a nutty crunch and a spicy kick. Tossed in a zesty, spicy, and funky dressing, it’s the perfect refreshing salad for summertime!
Main Ingredient Notes
Larb salad is all about textures and a balanced depth of flavor. It starts with selecting the right mushrooms—see the list of options below. The toasted rice powder is non-negotiable, but it’s easy to make. A balanced dressing pulls the dish together, so pay attention to the seasonings.
Best mushrooms to use for larb
You can use almost any type of mushroom, but it’s best to choose ones with a mild to moderate flavor and a juicy, meaty texture. Avoid using too much shiitake—its strong, distinct taste can overpower the dish. Instead, opt for a mix of 2-4 kinds of mushrooms.
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Oyster mushrooms, king oyster mushrooms, enoki, brown and white beech mushrooms, cremini, or button mushrooms work great for salad. They have great texture and flavor without overwhelming the seasoning.
Toasted rice powder (Khao Khua)
This is a key ingredient in Thai larb! Toasted rice powder is made from dry-toasted glutinous rice that’s ground into a coarse powder. It adds a nutty flavor, a toasty aroma, and a crunch that is quintessential to this dish. Even though it sounds fancy, it’s super easy to make in just 15 minutes.
Fish sauce
Think of fish sauce as the Thai version of soy sauce—it’s salty, funky, and packed with umami. It’s made from anchovies and sea salt (no shellfish), and it gives the salad that savory depth Thai food is known for.
Tip
for vegetarian or vegan larb:
Try a plant-based version like 24Vegan fish sauce (it has great reviews), or use Yondu seasoning—it’s gluten-free, soy-free, and vegan-friendly. Coconut aminos can work in a pinch, but the flavor will be milder and a bit sweet.
Mushroom salad seasonings
This salad gets its flavor from the dressing and fresh herbs—don’t skip them! The mushrooms are lightly seasoned, but most of the punch comes from a mix of fresh lime juice, umami-rich fish sauce, Thai chili powder for a bit of heat, and fresh cilantro, mint, and scallions. Thai “yum yum” (chopped) salads are known for their balance of zesty, salty, umami, and spicy flavors. Adjust the seasonings to your liking—especially the chili powder!
How to Make Mushroom Larb
This dish is super straightforward, but there are a few things to pay attention to so it doesn’t end up soggy or lacking in flavor. Browning the mushrooms properly, toasting your own rice powder, and balancing the dressing are key for making a restaurant-quality mushroom salad.
- Toast the Rice Powder
Don’t skip this step! Toasted rice powder adds nutty aroma and a signature crunch—it’s what makes larb larb. It takes about 15 minutes, and it’s totally worth it for the flavor and texture. Simply dry roast your glutinous rice until golden and then grind it to a coarse powder.
- Prep the Mushrooms
Gently wipe the mushrooms clean with a dry paper towel—no rinsing needed. Trim the stems and tear or cut them into similar, bite-sized pieces. I like slightly larger chunks for a meatier texture. Divide the mushrooms into two equal portions to cook them in batches, which is important for texture.
- Prep the Herbs
Dice up your herbs and keep them separate until you’re ready to mix the salad. This will keep the fresh and their flavors distinct.
- Brown the Mushrooms
We will brown the mushrooms in batches so they have room to char up nicely. Starting without oil helps them release moisture and develop a golden-brown crust. These are key points to avoid a soggy salad, which not only affects the texture but also waters down the flavor, too.
Once the moisture has evaporated, add the oil, salt, and pepper.
- Season the Salad
Add the shallots to the pan while it’s still warm to release their aroma and add depth of flavor. Then add the fish sauce (or vegan alternative), fresh lime juice, and chili powder before tossing in the fresh herbs. Give it a good mix and then taste and adjust—a big part of Thai cooking is adjusting the flavors until you get the perfect balance for you, so have fun with it!
- Finish and Serve
Transfer the warm salad to a large serving plate. Let it rest at room temperature for 5 minutes to let the flavors mingle. Sprinkle in toasted rice powder, 1–2 tbsp at a time, until it’s as crunchy as you like. Top with crispy shallots for added flavor and crunch! Serve with warm sticky rice on the side.
How to eat larb
This spicy mushroom salad is typically served with raw veggies, lettuce leaves—for yummy mushroom lettuce wraps—and sticky rice for scooping up the salad. Add some protein and your favorite Thai side dishes for a family-style meal.
- Serve it like a Thai: With rice cooker sticky rice (or microwave sticky rice) and raw cucumbers and cabbage leaves on the side.
- Plant-based protein: Vegetarians can add sliced fried tofu puffs for extra protein and texture.
- Family-style: Serve as a side dish with Thai basil eggplant, Thai salmon fried rice, or Air fryer Thai chicken wings for an authentic Thai meal.
FAQs
If you overcrowd the pan, mushrooms release too much moisture at once, causing them to steam rather than brown. This can make them soggy and prevent that deep, savory flavor from developing. Cooking in batches allows excess moisture to evaporate quickly, ensuring the mushrooms get a nice sear and maintain a meaty texture.
Mushrooms naturally contain a lot of moisture. If you add oil too soon, the mushrooms will absorb it before releasing their water, making them greasy and less likely to brown properly. Dry roasting them first helps draw out excess moisture, allowing them to caramelize. Once most of the water is gone, a small amount of oil is enough to enhance their flavor without causing splattering.
More Thai larb recipes you might like
If you love the textures and flavors of this Thai mushroom salad, give some of my other larb recipes a try!
- Beef larb
- Thai larb (Larb moo) with ground pork
- Thai chicken larb (coming soon)
Thai mushroom salad recipe
Ingredients
Toasted rice powder:
- 0.5 cup Thai glutinous white rice sticky rice, raw and uncooked
Mushrooms:
- 1 lb. mixed mushrooms of choice king trumpet, brown or white beech, maitake, oyster mushrooms, and small amounts of shiitake
- 2 tbsp avocado oil divided
- ½ tsp coarse sea salt divided, or more to taste
- ¼ tsp ground white pepper or black pepper, divided
Herbs & Seasonings:
- 2.5 oz. chopped shallots about 1-2 large shallots
- 1 tbsp fish sauce or vegan fish sauce, Yondu seasoning
- Half one whole lime juice plus more for serving
- ¼ tsp Thai bird’s eye chili powder or dry chili flakes (or skip for none-spicy)
- ½ cup chopped cilantro
- 10 sprigs mint leaves roughly chopped
- 2-3 bulb green scallions chopped
To serve:
- Sticky rice cooked
- Crispy shallots optional
Instructions
- Toasted rice powder: In a medium size cast iron or stainless steel pan, add the rice grains and dry roast them over medium heat until the grains turn into golden brown color, about 15 minutes, shaking the pan occasionally for even toasting. Let the toasted grains cool to room temperature. Transfer the cooled grains into a spice or coffee grinder and pulse a few times until coarsely ground.
- Prepare the mushrooms: Use a dry paper towel to gently wipe off any debris (since mushrooms grow in a controlled environment, they don’t need rinsing). Trim the tough ends, then either tear them into bite-sized pieces with your hands or dice them into even sizes for even cooking. I prefer slightly larger pieces for a meatier texture. Divide them into two equal portions.
- Prepare herbs: Prepare shallots, cilantro, mint leaves, and scallions. Group each ingredient separately over a large plate and ready to use.
- Browning mushrooms: In a large 12-14 inch ceramic or non-stick saute pan. Preheat it over medium until it feels warm. Add the first portion of the mushrooms to the pan without the oil. Spread them out into a single layer. Pan sear without disturbing until the moisture evaporated and the bottom side starts to brown, 6-8 minutes. Check periodically to make sure the mushrooms are browning but not burnt.
- Flip and cook for 4 minutes then add 1 tbsp oil, ¼ tsp salt, and ⅛ tsp pepper. Saute for 1 minute. Transfer them out into a large mixing bowl while working on the second batch.
- Repeat the process to brown the second batch of mushrooms and season with the remainder of the oil, salt, and pepper. Return the first batch of the mushrooms to the pan. Give a quick toss then turn off the heat.
- Season: While the skillet is still hot, add shallots, stir and use the remaining warmth to bring out the fragrance. Season with fish sauce, lime juice, and chili powder, and lastly add cilantro, mint leaves, and scallions. Toss and taste to adjust the dish to your personal preference (more lime, fish sauce, or chili powder).
- Serve: Transfer the mushrooms to a large serving plate. Let it sit at room temperature for 5 minutes to allow the flavor to develop then sprinkle in the toasted sticky rice, 1-2 tbsp a time until your desired level, and crispy shallots (if using). Serve with sticky rice on the side. Serve at room temperature.
Notes
- If you can’t have fish sauce (made from anchovies and sea salt), try vegan fish sauce or Yondu vegetable umami sauce. Coconut aminos are another alternative, though they will slightly alter the flavor. Soy sauce is not recommended as its taste is too stringent.
- Mushroom Quantity: 1 lb of mushrooms may seem like a lot, but they shrink significantly when cooked.
- How to Brown Mushrooms Properly:
- Use a large sauté pan to help moisture evaporate quickly and allow even browning.
- Non-stick pans work best to prevent sticking.
- Add oil later to minimize splattering.
- Cook in batches to avoid overcrowding, which leads to steaming instead of browning.
- Why Cook Mushrooms in Batches?
- Overcrowding traps moisture in the pan, causing mushrooms to steam rather than brown. Cooking in batches ensures they develop a deep, flavorful sear without turning soggy or rubbery.
- Why Start Without Oil?
- Mushrooms naturally release moisture as they cook. Dry roasting them first helps draw out excess water, allowing them to brown properly. Once most of the moisture is gone, a small amount of oil is enough for a golden, flavorful finish—while also reducing splatter.
- Storage & Reheating
- Storage: Keep toasted rice powder and cooked mushrooms separate. Best enjoyed within 2–3 days, as mushrooms will continue releasing liquid in the fridge. Serve with sticky rice to soak up extra moisture when eating leftovers.
- Reheating: This dish doesn’t reheat well. Enjoy at room temperature for the best flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
