Mushroom Spring Rolls In Lettuce Cups Recipes

MUSHROOMS IN LETTUCE WRAPS

Steps:

• For the sauce: In a small bowl, whisk together the soy sauce, vinegar, wine, sugar and pepper. In another small bowl, stir together the cornstarch with 1 tablespoon water. Set bowls aside.
• For the filling: Drain mushrooms, trim tough stalks and finely dice mushrooms; there should be about 1 1/2 cups. Place a large wok over high heat and add oil. When oil is hot, add mushrooms, celery, carrots and scallions. Stir-fry until celery and carrots are crisp-tender, about 45 seconds. Add soy sauce mixture and stir for 20 seconds. Add cornstarch mixture and stir until thickened, about 30 seconds.
• Add tofu and toss gently, being careful not to break up tofu. Add sesame oil and toss again. Transfer to a serving bowl and sprinkle with pine nuts.
• To serve, place bowl of mushroom filling alongside a platter of lettuce leaves and a small bowl of hoisin sauce. Spread about 1/4 teaspoon hoisin sauce in center of each lettuce leaf and add 2 tablespoons of mushroom mixture. Roll up leaf and eat with your fingers.

MUSHROOM SPRING ROLLS IN LETTUCE CUPS

Steps:

• To make the dipping sauce: In a small bowl, combine sambal oelek, honey, lemon juice, rice wine vinegar and salt. Mix well. Cover and refrigerate up to a week.
• To make the spring rolls: Combine butter and garlic in a sauté pan over medium high heat, and stir until butter is foamy and garlic is fragrant but not browned. Add oyster mushrooms, shiitake mushrooms, chili and salt to taste. Cover and cook over medium heat until mushrooms have released their juices and are soft and glazed, about 6 minutes. Add lemon zest, ginger and chervil or tarragon, and sauté 1 minute. Remove from heat and spread across a small plate. Place in the freezer, uncovered, mixing occasionally until very cold, about 15 minutes.
• Place a spring roll wrapper in front of you, like a diamond, so a point faces you. Lightly brush the four corners of the wrapper with beaten egg yolk. Place 2 tablespoons of the mushroom mixture into the bottom quarter of the wrapper. Starting from the bottom corner, roll the wrapper, folding in the side corners so they get wrapped up, and keep rolling until closed. Repeat to make 8 rolls.
• In a deep fryer, wok or skillet, heat oil to 350 degrees. Add spring rolls, working in batches if necessary, and fry until golden brown, about 5 minutes. Remove with slotted spoon. Drain on paper towels. If desired, season lightly with salt and white pepper. Divide dipping sauce among 4 very small bowls, and place a bowl on each of 4 plates. Place 2 lettuce leaves on each plate, place a spring roll on each leaf. Wrap spring rolls in the lettuce and dip.

LEMONY MUSHROOM LETTUCE SALAD

Steps:

• In a small bowl, whisk the first six ingredients until blended., Place the mushrooms, celery and onions in a large bowl; drizzle with dressing and toss to coat. Cover and refrigerate until chilled., Divide lettuce among 12 salad plates or arrange on a platter; top with mushroom mixture. Sprinkle with paprika and garnish with parsley.

MUSHROOMS IN LETTUCE WRAPS

Steps:

• Prepare the sauce in a small bowl by whisking together the soy sauce, vinegar, wine, sugar and pepper.
• In another small bowl, stir together the cornstarch with 1 tablespoon of water; set aside.
• Make the filling by draining the mushrooms and dicing fine so that you have about 1 1/2 cups.
• Heat a wok over high heat and add oil.
• Add mushrooms, celery, carrots, and green onions; stir fry until celery and carrots are tender crisp, about 45 seconds.
• Add soy sauce mixture and stir for about 20 seconds.
• Add cornstarch mixture and stir until thickened, about 30 seconds.
• Add tofu and toss gently so as not to break up tofu; add in sesame oil, transfer to a serving bowl, and sprinkle with pine nuts.
• To serve, spoon about 1/4 teaspoon hoisin sauce in the center of a lettuce leat, add 2 tablespoon of mushroom mixture, roll up and eat with your fingers.

MINCED PORK & MUSHROOMS IN LETTUCE CUPS

Steps:

• Cover mushrooms with hot water for 30 minute Drain, remove steps, slice mushrooms.
• Finely chop spring onion.
• Heat oil in wok, add pork and stir fry until almost cooked.
• Add mushrooms, onions, water chestnuts, crabmeat to wok.
• Add sesame oil, sauces and cooking wine to mixture and stir fry for 1-2 minutes. Remove from heat and place in large plate. Add some chopped spring onion or parsley on top for garnish.
• Guests may choose to wrap their own. Simply scoop the pork and mushroom mixture onto the lettuce leaves, fold in ends and sides of lettuce leaves for a neat appetiser!