Spicy Mushroom Larb paired with Marras Grenache Noir

Spicy Mushroom Larb paired with Marras Grenache Noir

If you have the palate for chilli hot food, this spicy mushroom larb is definitely for you. This vegan dish is a tasty combination of mushrooms, chillies, onions, shallots, ginger and other flavoursome ingredients to create a delicious veggie mix. Serve this piquant mixture in baby gem lettuce cups alongside peanuts and lime wedges.

This spicy mushroom larb pairs perfectly with Marras Grenache Noir. It 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 and spicy elements of mushrooms and chilli in this dish.

So, next time you plan to treat your family and friends with a deliciously spicy vegan dish, think no further than this spicy mushroom larb. And remember to serve it with Marras Grenache Noir for a full-rounded taste experience. Your taste buds and your guests will thank you for it!

Spicy Mushroom Larb paired with Marras Grenache Noir

Spicy Mushroom Larb paired with Marras Grenache Noir

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Recipe by South African Mushroom Farmers’ Association Course: SnacksCuisine: GlobalDifficulty: Easy




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  • 500 g portabellini or button mushrooms, halved and sliced

  • 4 cloves garlic, finely grated

  • 1 thumb size piece ginger, peeled and finely grated

  • 2 shallots, thinly sliced

  • 2 red bird’s eye chillies, thinly sliced

  • 1 cup mint leaves

  • 6 spring onions, thinly sliced

  • 1 tablespoon 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 lettuce cups with remaining peanuts alongside and wedges of fresh lime.

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For more delicious spicy recipes to prepare for your family and friends, head over to our recipe page. We have excellent suggestions for you to try.

Source: thesouthafrican.com


Tecla Chandata