Spicy Mushroom Larb Paired with Marras Grenache Noir

Serves 4


?500g portabellini or button mushrooms, halved and sliced
?4 garlic cloves, finely grated
?1 thumb size piece ginger, peeled, finely grated
?2 shallots, thinly sliced
?2 red bird’s eye chillies, thinly sliced
?1 cup mint leaves
?6 spring onions, thinly sliced
?1 Tbsp soy sauce
?½ cup coarsely chopped roasted peanuts, divided
?2 heads baby gem lettuce, leaves divided into lettuce cups
?Peanut or neutral vegetable oil
?Salt and pepper, to taste
?Lime wedges, for serving


?Heat a drizzle of oil in a large nonstick frying pan over medium-high until shimmering.
?Add mushrooms and cook, tossing often, until golden brown all over.
?Add shallots, garlic, and ginger to the pan. Cook, stirring often, until aromatics are
softened and fragrant.
?Remove pan from heat; season mushroom mixture lightly with salt and pepper. Mix
in spring onions, chillies, mint, soy sauce and half of the peanuts.
?Transfer larb (mushroom mix) to a platter or large bowl. Serve insttuce cups with
remaining peanuts alongside and wedges of fresh lime.

Marras Grenache Noir is a bright and exuberant wine with ample sweet ripe fruit, peppery notes and soft tannins. The palate is soft and lends itself to a perfect sipping wine.

The ripe berry notes of wild strawberry and cherry in this compelling wine make for a fine match with the earthy, meaty and spicy elements of mushrooms and chilli in this dish.

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