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Asian Lettuce Wraps with Mushrooms
Robin Duke
4 servings
BeginnerLighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
Total Steps
5
Ingredients
14
Tools Needed
1
Ingredients
- 8 ounces fresh crimini mushrooms
- 1 onion, chopped
- 4 cloves garlic
- 1 tablespoons minced ginger
- 1/2 pounds lean ground beef
- 1 tablespoons canola oil
- 1 packet Mushroom Seasoning Blend
- 1 red pepper, finely chopped
- 2 tablespoons hoisin sauce
- 1 tablespoons soy sauce
- 1 tablespoons rice wine vinegar
- 1 head Boston lettuce
- 1/2 cup shredded carrot
- 1/4 cup chopped cashews(optional)
Instructions
1
Step 1
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.
2
Step 2
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.
3
Step 3
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.
4
Step 4
Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.
5
Step 5
For more Mushroom-Beef Blendability recipes visit www.mushrooms.ca