Roasted Mushroom Laab

By Yewande Komolafe

Updated May 30, 2025

Roasted Mushroom Laab
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(1,583)
Comments
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Earthy mushrooms replace meat in this take on laab. A dish popular in the northern and northeastern regions of Thailand, laab (also spelled larb) is often a lively combination of cooked minced meat, fresh herbs and a punchy dressing. In this recipe, mushrooms are roasted until golden brown and crispy around the edges, and, once cooled, tossed with a mix of cilantro, mint, basil and aromatics, including sliced scallions. Lime juice and soy sauce keep the dressing tangy and savory. A subtle, nutty crunch from toasted ground rice is an essential element of the salad, so don’t skip this step. Serve the dish with steamed rice and additional lime wedges for squeezing.

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Ingredients

Yield:4 servings
  • 2pounds mixed mushrooms, such as button, oyster, and shiitake, trimmed and quartered, or torn into 2-inch pieces if large
  • ¼cup neutral oil, such as grapeseed or vegetable oil
  • Salt
  • 2tablespoons uncooked glutinous or sweet rice
  • 2limes
  • 1tablespoon granulated sugar
  • 2tablespoons soy sauce or tamari
  • 1garlic clove, minced
  • 2bird’s eye chiles, sliced, or ½ teaspoon red-chile flakes
  • ¼cup thinly sliced red onion
  • ¼cup sliced scallions
  • ¼cup chopped fresh cilantro leaves and tender stems
  • ½cup fresh mint leaves, torn
  • ½cup fresh Thai or sweet basil leaves, torn
  • Steamed rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

330 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 9 grams protein; 886 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Cut the remaining lime into wedges. Serve the mushroom laab alongside steamed rice with lime wedges for squeezing.

Ratings

4 out of 5
1,583 user ratings
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Comments

Susan

Will try this as I love Larb (Laap)and this sounds amazing. But I wish the NYT would recognize this as a Lao dish. Yes you can find it in northern Thai cuisine but Laap is a Lao dish.

leighp

Suggestion: add a splash of sesame oil to the sauce. This is very tasty.

Betty Burns

Made this tonight and it was delicious. Had a pound of oyster mushrooms, so cut the recipe in half. The dressing looked skimpy, but it was the perfect amount. The toasted rice powder is so easy (whizzed it up in a clean coffee grinder). It’s not the most substantial meal, so next time I would make something else to go along with it.

GB

I made this as part of a quick weeknight meal because I had oyster mushrooms to use up. I eyeballed everything and made changes to suit my tastebuds and pantry offerings. - cooked mushrooms on stove to save time - toasted jasmine rice: is it supposed too be red or brown or white ok? - fish sauce instead of soy/ tamari based on the reviews here - no scallions or basil (sin, I admit!), so omitted - used 1/4 tsp sugar Great results, would make again! Easy, quick and so refreshing!

Neely

I love this dish! 5th time making it, added some leftover chopped chicken breast to the mushrooms (and a sliced bell pepper for color) at very end to amp up the protein. Double the sauce and serve in a bowl with rice. I’ve never bothered with the toasted rice and I don’t think I’m missing out.

Heidi

Had all of the ingredients except the Thai basil which was purchased for this recipe. (Lucky to live close to a nice Asian market and keep oyster mushrooms on hand, love them). I followed the directions and added some lightly sauteed bean sprouts for a little oomph and though it was pretty good, just seemed the basil overwhelmed. BUT, I will make this again with suggested bit of sesame oil, tweak a bit, and may add a protein such as tofu.

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