Thailand / Appetizers

Mushroom larb lettuce cups

Name: Mushroom larb lettuce cups
Prep time: 20 min
Cook time: 12 min
Yield: 4 portions
Cuisine: Thailand
Ingredients: 300 g mushrooms, finely chopped; 1 tbsp neutral oil; 1 shallot, sliced; 2 tbsp lime juice; 1 tbsp soy sauce; 1 tbsp toasted rice powder; 10 g mint leaves; 8 lettuce leaves

Mushroom larb lettuce cups in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook12 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Cook mushrooms in oil over medium-high heat until their moisture evaporates, about 8–10 minutes.
Transfer to a bowl and cool briefly; stir in shallot, lime and soy sauce.
Fold in toasted rice powder and torn mint leaves.
Spoon into washed, dried lettuce leaves just before serving.

A little kitchen note

Untested editorial adaptation. Use commercially prepared toasted rice powder or toast raw rice and grind finely.

Allergen notes

Soy; wheat in some sauces. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 77 kcal
Protein: 3.4 g
Carbs: 9.1 g
Fat: 3.8 g
Fibre: 1.5 g
Total sugar: 2.9 g
Sodium: 246 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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