MUSHROOMS IN LETTUCE WRAPS
Make and share this Mushrooms in Lettuce Wraps recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 241, Fat 12.5, SaturatedFat 1.5, Sodium 589.1, Carbohydrate 28.7, Fiber 8.1, Sugar 11.4, Protein 9.5
LETTUCE WRAPS
Steps:
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
- Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 169 kcal, Carbohydrate 21 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Fiber 4 g, Protein 11 g, Sugar 8 g, UnsaturatedFat 4 g
SHRIMP 'N' MUSHROOM LETTUCE WRAPS
Here's a simple recipe for lettuce wraps that's a nutritious option for a luncheon or dinner party. For fun, serve the filling on a platter with lettuce leaves on the side, and let your guests wrap their own. -Mary Beth Vultee, Ocean Beach, North Carolina
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 22
Steps:
- For sauce, in a blender, combine the first 10 ingredients; cover and process until smooth. Set aside., Sprinkle shrimp with salt and pepper. In a large nonstick skillet, saute shrimp in 1 teaspoon canola oil for 4-6 minutes or until shrimp turn pink; remove and keep warm. , In the same skillet, saute mushrooms and red onion in remaining oil for 5-8 minutes or until tender. Return shrimp to the pan. Add bean sprouts, cilantro and basil; cook and stir for 1 minute or until heated through. , Remove from the heat; stir in green onions and peanuts. Divide among lettuce leaves; drizzle each with 1 tablespoon sauce. Fold lettuce over filling.
Nutrition Facts : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 168mg cholesterol, Sodium 619mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
VEGAN LETTUCE WRAPS (P.F. CHANGS COPYCAT RECIPE)
This ???? Asian lettuce wraps recipe is made with mushrooms, These might be a copycat PF Changs lettuce wraps and they are super delicious. These vegan lettuce wraps are sure to satisfy carnivores and vegetarians alike, and they can also be made as chicken lettuce wraps.
Provided by Laura Reigel
Categories Appetizer Dinner Easy Light Fare
Time 30m
Number Of Ingredients 20
Steps:
- Make the Sauce: Mix the sauce ingredients in a small bowl and set aside.
- Cook the Mushrooms: Sauté the mushrooms, on medium-high, in a heavy-bottomed skillet with coconut oil and a little salt.
- When the mushrooms are browned nicely remove them from the pan and set aside.
- Sauté the Veggies: Add the celery, carrots, the whites of the green onions, the ginger and the garlic. Sauté until fragrant. About 4 minutes.
- Make the Sauce: Make a well in the center of the pan and add the sauce to the center of the pan. Bring liquid to a boil. Reduce the heat and then the sauce should thicken and be nice and glossy.
- Add the Crunch: Add the diced water chestnuts, the cashews, and the tofu. Return the mushrooms to the pan.
- Add the Aromatics: Remove from the heat and add cilantro, greens or the onions, and sesame seeds.
- Serve: Serve with lettuce cups.
Nutrition Facts : Calories 178 kcal, Carbohydrate 18 g, Protein 6 g, Fat 10 g, SaturatedFat 3 g, Sodium 558 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
MUSHROOMS IN LETTUCE WRAPS
Provided by Elaine Louie
Categories quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 6 grams, TransFat 0 grams
MUSHROOM 'CHEESESTEAK' LETTUCE WRAPS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the soy sauce, balsamic vinegar, garlic powder and oregano in a small bowl. Season with pepper. Pour the mixture over the prepared mushrooms and toss to combine.
- Heat the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, add the mushrooms (with any liquid), peppers and onions. Cook until the mushrooms have released their liquid and the mushrooms and onions begin to brown, about 10 minutes.
- Lay the cheese over the mushroom mixture, cover and cook just until the cheese melts, 1 to 2 minutes. Then give everything a mix. Remove from the heat, spoon into the butter lettuce leaves and serve.
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VEGAN MUSHROOM LETTUCE WRAPS RECIPE • VEGGIE SOCIETY
From veggiesociety.com
5/5 (2)Total Time 20 minsCategory AppetizerCalories 209 per serving
- Preheat a large skillet over medium heat. Add a splash of water, veggie stock or white wine and add the chopped mushrooms. Hit it with a small pinch of sea salt and saute the mushrooms until wilted and all liquid has evaporated. The mushrooms will start searing at this point, they should be perfect so remove from heat.
- In a medium bowl whisk together the tamari with the peanut butter, vinegar, maple, ginger and garlic powder. Season to taste with the red pepper flakes and add more vinegar or lime if desired.
- Rinse the lettuce leaves and fill with a good scoop pf the mushroom mixture. Serve with the chopped peanuts garnished with the scallions, cilantro and sesame seeds. Offer lime wedges on the side.
TERIYAKI MUSHROOM LETTUCE WRAPS | MY DARLING VEGAN
From mydarlingvegan.com
4.5/5 (2)Total Time 20 minsCategory AppetizerCalories 52 per serving
- Start by making the Teriyaki Sauce. Combine soy sauce, 2 tablespoons water, mirin, maple syrup, garlic, and ginger in a small saucepot. Bring to boil.
- Meanwhile, in a separate bowl, combine the remaining 1 tablespoon of water with cornstarch. Mix together until the cornstarch is dissolved. Add cornstarch/water mixture to the sauce. Bring to a boil and then reduce heat to simmer. Simmer, stirring constantly, for 2 minutes, until sauce is thick and coats the back of the spoon. Remove from heat and set aside.
- Place a large skillet over medium heat. Add sesame oil. Once the oil is hot, add onions and sauté for 5 minutes, until onions are translucent and fragrant. Stir in bell pepper and mushroom and sauté for 5-7 minutes more until vegetables are cooked all the way through. Stir in cashews and pineapple. Remove from heat and stir in Teriyaki Sauce, evenly coating the vegetables.
- Gently remove 12 Green Butter lettuce leaves from the lettuce head and pat off any excess liquid.
TURKEY AND MUSHROOM LETTUCE WRAPS | BON AIPPETIT
From bonaippetit.com
5/5 (1)Total Time 45 minsCategory Appetizer, Main DishCalories 493 per serving
- Add the turkey and cook until just browned, about 3-5 minutes, making sure to crumble the turkey as it cooks.
- Remove the turkey from the pan, add another tablespoon of olive oil and then add the onions and garlic to the pan.
MOROCCAN MUSHROOM LETTUCE WRAPS – MUSHROOM COUNCIL
From mushroomcouncil.com
- Add all of the ingredients to a mixing bowl and stir to combine. Serve immediately or refrigerate for up to 2 days.
- In a medium bowl, combine olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Mix in the mushrooms and let it sit for 20-30 minutes.
- To cook the mushrooms, heat a frying pan over a medium-high heat. Add in the ingredients in the bowl and cook for 5-6 minutes or until tender.
- Add the crushed garlic, tahini paste and lemon juice to the bowl of a food processor and blend (it will be thick as it emulsifies.)
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TERIYAKI MUSHROOM LETTUCE WRAPS | FEASTING AT HOME
From feastingathome.com
5/5 (10)Total Time 35 minsCategory LunchCalories 185 per serving
- In a large skillet, heat oil over medium high heat and saute mushrooms for 7 -8 minutes, until tender and golden. Remove the mushroom mixture from the pan and set aside.
- Add bell peppers, garlic and ginger to the same pan and cook about 2 minutes on medium high heat, adding a bit more oil if needed.
- Add mushrooms back in pan along with salt, scallions and ¼ cup of teriyaki sauce. Stir to combine. Remove from heat. Allow to cool 10 minutes. Stir in cilantro.
- Place lettuce cups on a plate or platter and fill with 2-3 tablespoons cooked rice or grain (optional). Spoon Teriyaki Mushrooms over top.
SPICY TOFU MUSHROOM LETTUCE WRAPS FROM THE FITCHEN
From thefitchen.com
4/5 (1)Category MainAuthor ChessieCalories 149 per serving
- Drain tofu thoroughly of all excess liquid. Press it between a clean towel or paper towels to ensure that it is as dry as possible.
- In a large skillet, bring oil to medium heat. Add garlic and ginger and sauté 2 minutes. Add chili garlic sauce and continue to stir.
ASIAN LETTUCE WRAPS - GLUTEN FREE AND DAIRY FREE - CLEAN ...
From cleancuisine.com
Cuisine AsianCategory AppetizerServings 4Total Time 20 mins
- Heat the oil in a large skillet over medium heat; add the onion, garlic and ginger; saute 4 to 5 minutes, or until onion is soft.
- Add the carrots, soy sauce, lime juice and chili paste; saute 4 to 5 minutes, or until carrots are soft.
SHIITAKE MUSHROOM LETTUCE WRAPS - COOKING THERAPY
From cooking-therapy.com
4.7/5 (10)Category AppetizerCuisine AsianCalories 101 per serving
- Add in the water chestnuts and salt. Mix and cook for another minute until the shiitake mushrooms have softened a bit and are almost cooked through.
THAI MUSHROOM LETTUCE WRAPS - FAKE GINGER
From fakeginger.com
5/5 (1)Total Time 20 minsServings 2Calories 141 per serving
- In a small bowl, whisk together coconut aminos, zest and juice of lime, ginger, garlic, and 1 tablespoon sriracha. Set aside.
- Heat olive oil over medium-high heat. Add onion and mushrooms and cook until onion is translucent and mushrooms have softened. Add the sauce and cook until reduced. Stir in green onions, cilantro, and mint.
- To serve, spoon mushroom mixture into lettuce leaves. Drizzle with sriracha and sprinkle with more fresh herbs, if desired.
PORK AND MUSHROOM LETTUCE WRAPS RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 124 per servingTotal Time 45 mins
- Warm 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
- Stir in remaining oil, garlic, ginger and white parts of scallions. Cook, stirring constantly, until fragrant, about 30 seconds. Add pork and sauté, breaking up meat, until just cooked through, about 3 minutes longer.
- Add carrot and bell pepper to skillet and sauté until vegetables begin to soften, about 3 minutes. Stir in rice, water chestnuts, soy sauce and sesame oil. Cook, stirring constantly, until rice is coated and heated through, about 3 minutes. Turn off heat and stir half of reserved scallion greens into pork mixture.
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