Asian Lettuce Wraps with Mushrooms
By: Robin Duke
Published: Thursday, July 10, 2014 - 2:20pm

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

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 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 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 Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day. 5 For more Mushroom-Beef Blendability recipes visit www.mushrooms.ca

About

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.