Spicy Mushroom Larb Paired with Marras Grenache Noir

Serves 4

Ingredients:

🔸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

Method:

🔸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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