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Thai Mushroom and Quinoa Lettuce Cups
with mango and cucumber salsa

Active: 30 Total: 30

In Thailand, larb is the name for a super simple dish of finely chopped protein sauteed with a bit of seasoning and tossed with fresh herbs and lime juice. We've given this dish a Cook Smarts twist by serving it in lettuce cups. A version of this meal was last featured in 2021.
Smarts: As you might guess, larb is usually very spicy, so don't hesitate to add extra red pepper flakes or hot sauce if you'd like to serve it that way. 



Mango and Cucumber Salsa:
  • Cucumbers - 8 oz , diced
  • Mangos - 2 , diced
  • Vinegar, rice - 1 tsp
Thai Mushroom and Quinoa Lettuce Cups:
  • Garlic - 2 cloves , chopped
  • Soy sauce, low-sodium - 3 Tbsp
  • Sugar - 1/4 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Mint, fresh - 8 leaves , finely chopped
  • Cilantro leaves - 1/4 cup , finely chopped
  • Limes - 1 , wedges
  • Lettuce, butterhead - 12 leaves (sub outer leaves from hearts of Romaine)
  • Mushrooms, portobello - 4
  • Water - 1 Tbsp
  • Cornstarch - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Peanuts - 1/3 cup
  • Hot sauce (opt) - for serving
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups


  1. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Make sauce - Chop garlic. Combine garlic, soy sauce, sugar, and red pepper flakes. (Can be done up to 5 days ahead)

  3. Mint / Cilantro / Limes / Lettuce - Prep as directed. Combine mint and cilantro. Store limes and lettuce separately. (Can be done up to 5 days ahead)

  4. Mushrooms - Remove stems and scrape out gills. Finely chop mushrooms. (Can be done up to 3 days ahead)

  5. Cucumbers / Mangos - Prep as directed.

  6. Make slurry - Whisk together water and cornstarch.

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  1. Combine cucumbers, mangos, and vinegar.

  2. Heat a wok or large skillet with oil over medium-high heat. Add mushrooms and saute until golden brown and very tender, 5 to 6 minutes.

  3. Pour sauce over mushrooms and bring to a simmer. Give cornstarch slurry a stir and add to sauce. Simmer for 1 minute to let sauce thicken slightly.

  4. Stir in quinoa.

  5. Remove mushrooms / quinoa from heat and fold in mint and cilantro. Squeeze half the lime wedges over top.

  6. Assemble lettuce cups by filling lettuce leaves with mushrooms / quinoa, peanuts, and hot sauce (if using). Squeeze extra lime wedges over top. Serve mango cucumber salsa on the side or spoon some onto lettuce cups if you’d like. Enjoy!



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