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Kitchen Notebook

July 05, 2021

Mushrooms Larb Lettuce Cups

20 Mins


  • 1 packet Omsom Thai Larb Starter
  • 8 oz Cremini Mushrooms
  • 6 oz Shiitake Mushrooms
  • 6 oz Oyster Mushrooms
  • Lettuce Leaves
  • ½ cup Cilantro Leaves, coarsely chopped
  • 3 Scallions, sliced 
  • 2 Tbsp Neutral Oil
  • Sea Salt
  • Sesame Seeds for garnish (optional)


Dice mushrooms into ½-inch cubes.

In pan over medium high heat, heat 2 tablespoons oil. Add mushrooms and let brown 3 minutes undisturbed. 

Toss mushrooms and continue to sauté 5 minutes until deep brown. Add pinch sea salt.

Once mushrooms are deep brown, deglaze pan by adding 2 tablespoons water and scraping caramelization from bottom of pan. Turn off stove and remove pan from heat. 

Immediately, add Omsom starter, cilantro, and scallions. Stir to wilt. Season with sea salt, to taste, and sprinkle with sesame seeds, if desired. 

Serve mushroom mixture in lettuce cups. 

20 Mins Dinner lettuce cups Mushroom Omsom Summer Veg Vegetarian

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20 Mins Dinner lettuce cups Mushroom Omsom Summer Veg Vegetarian

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