Asian Lettuce Wraps with Mushrooms

Ingredients

8 oz fresh crimini mushrooms

1 onion, chopped

4 cloves garlic

1 tbsp minced ginger

1/2 lb lean ground beef

1 tbsp canola oil

1 pkt Mushroom Seasoning Blend

1 red pepper, finely chopped

2 tbsp hoisin sauce

1 tbsp soy sauce

1 tbsp rice wine vinegar

1 head Boston lettuce

1/2 cup shredded carrot

1/4 cup chopped cashews (optional)

Preparation

Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.

Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.

For more Mushroom-Beef Blendability recipes visit www.mushrooms.ca