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Rate this recipe 4.3/5 (9 Votes)


  • 1 tsp olive oil
  • 1 lb mixed mushrooms, roughly chopped (I used shiitake, cremini, and white)
  • 1/4 cup chopped fresh cilantro plus extra for serving
  • 3 tbsp minced red onion
  • 3 tbsp chopped fresh mint or basil
  • 2 green onions, thinly sliced
  • 1 tbsp roasted rice powder (don't skip this!)
  • 2 tbsp lime juice (plus extra lime wedges for serving)
  • 2 tbsp fish sauce (substitute soy sauce for vegetarian)
  • 1 tsp chili garlic sauce
  • cabbage or lettuce leaves for serving


Preparation time 20mins
Cooking time 30mins
Adapted from


Step 1

Heat olive oil in a nonstick skillet over medium heat. Add the mushrooms and saute until they begin to brown and release their juices (6-8 minutes).
Remove from the heat and drain excess liquid. Place mushrooms in a large bowl. Stir in the cilantro, red onion, mint/basil, green onions, and rice powder.
Separately, mix together the lime juice, fish sauce, and chili garlic sauce. Stir into the mushroom mixture.
Serve with cabbage or lettuce leaves for scooping. Garnish with extra cilantro if desired. Enjoy!

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