Recipe: Mushroom Lettuce Wraps
Print RecipeIngredients
3 tablespoons grapeseed or other neutral oil
3 cups diced mushrooms (we prefer king trumpet or shiitake)
2 shallots, thinly sliced
1 tablespoon finely grated ginger
4 garlic cloves, finely chopped
3 celery stalks, diced
One 8-oz tin sliced water chestnuts, drained and diced
Stir fry sauce (2 tablespoon tamari or soy sauce, 1 tablespoon sesame oil, a splash of maple syrup or other sweetener, 1 tablespoon rice vinegar, freshly ground black pepper and salt to taste)
1 lime
½ cup thinly sliced mint, cilantro or scallions
2 tablespoons toasted sesame seeds, plus more for garnish
2 heads romaine or butterhead lettuce, separated into leaves
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Heat a No.10 Skillet over medium-low heat, then add 2 tablespoons of the oil. Add the shallot and cook, stirring, until translucent and lightly browned, about 5 minutes. Add mushrooms, increase the head to medium, and cook, stirring occasionally, until tender, about 10 minutes. If the mushrooms begin to dry out, add a small splash of water.
Add the ginger and garlic and cook, storring, for 5 minutes longer. Add the celery, water chestnuts, and stir fry sauce. Bring the sauce to a simmer and cook, stirring, for 4 minutes. Squeeze in the juice of 1 lime and cook for 1 minute longer.
Remove from the heat and let cool for a few minutes. Stir in the mint and sesame seeds.
Add more sesame seeds on top if desired, and serve the mushroom mixture with lettuce leaves for wrapping.
