• Feed a Crowd - 12

    From Dave Drum@1:3634/12 to All on Sun Jan 1 18:17:00 2023
    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

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