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Spicy Mushroom Larb Paired with Marras Grenache Noir

Friday, 28 August was National Red Wine Day, heaven for a South African and a foodie! Spicy mushroom larb paired with Marras Grenache Noir was the perfect way to celebrate!

Why I Love Red Wine

Every mom needs to de-stress sometimes. For many of us this includes a glass of wine! And you don’t have to feel guilty as red wine can have great healthy benefits.
A study from the Universidad Complutense de Madrid in Spain found that healthy study participants who consumed the same grape supplement found in red wine saw their LDL, or “bad cholesterol,” levels decrease by 9% among healthy. Participants with high cholesterol experienced a drop of 12%.
The skin of red grapes—a rich source of red wine’s natural compound resveratrol—may actually help diabetics regulate their blood sugar, finds recent research published in the journal Nutrition. Researchers suspect that resveratrol may help stimulate insulin secretion or activate a protein that helps regulate glucose and insulin sensitivity.
Resveratrol may also be the key to keeping your memory sharp, says Philippe Marambaud, PhD, a senior research scientist at New York’s Litwin-Zucker Research Center for the Study of Alzheimer’s Disease and Memory Disorders. The compound has been shown to hamper the formation of beta-amyloid protein, a key ingredient in the plaque found in the brains of people with Alzheimer’s.

Spicy Mushroom Larb Paired with Marras Grenache Noir

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.
It is available to buy HERE.
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
  1. 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.
  2. Add shallots, garlic, and ginger to the pan. Cook, stirring often, until aromatics are softened and fragrant.
  3. 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.
  4. Transfer larb (mushroom mix) to a platter or large bowl.
  5. Serve in lettuce cups with remaining peanuts alongside and wedges of fresh lime.
Happy cooking!


DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipes and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and / or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.

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