Mushrooms In Lettuce Wraps Recipes

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MUSHROOMS IN LETTUCE WRAPS



Mushrooms in Lettuce Wraps image

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

2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon dry red wine
1 1/2 teaspoons sugar
1 teaspoon fresh ground black pepper
1 teaspoon cornstarch
16 medium dried mushrooms, soaked in warm water until softened, about 45 minutes (about 2 inches in diameter)
2 tablespoons vegetable oil
4 celery ribs, finely diced (to make 1 cup)
3 carrots, peeled and finely diced (to make 1 cup)
4 green onions, trimmed and minced (white and green parts)
2 ounces firm tofu, finely diced
1 teaspoon dark sesame oil
2 -3 tablespoons lightly toasted pine nuts
8 -12 boston lettuce leaves or 8 -12 iceberg lettuce leaves
hoisin sauce, as needed

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



Lettuce Wraps image

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Side Dish

Time 25m

Number Of Ingredients 14

3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola oil ( or grapeseed oil)
1 packages (12 to 14 ounces) extra-firm tofu (do not use silken)
8 ounces baby bella cremini mushrooms (finely chopped)
1 can (8 ounces) water chestnuts (drained and finely chopped)
2 cloves garlic (minced)
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes (omit if sensitive to spice)
4 green onions (thinly sliced, divided)
8 large inner leaves romaine lettuce (from a romaine heart or butter lettuce leaves)
Optional for serving: grated carrots (additional red pepper flakes)

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



Shrimp 'n' Mushroom Lettuce Wraps image

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

1 tablespoon water
1 tablespoon lime juice
1 tablespoon cider vinegar
1 tablespoon reduced-sodium soy sauce
1/4 cup reduced-fat creamy peanut butter
1 tablespoon chopped jalapeno pepper
3/4 teaspoon minced fresh gingerroot
1 garlic clove, peeled
3/4 teaspoon sesame oil
3/4 teaspoon honey
1 pound uncooked medium shrimp, peeled, deveined and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil, divided
1 package (6 ounces) portobello mushrooms, coarsely chopped
1/2 cup chopped red onion
1 cup canned bean sprouts
1/4 cup minced fresh cilantro
2 tablespoons minced fresh basil
4 green onions, sliced
2 tablespoons chopped salted peanuts
8 Bibb or Boston lettuce leaves

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)



Vegan Lettuce Wraps (P.F. Changs copycat recipe) image

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

4 cloves Garlic (pressed)
1 tsp Fresh Ginger
1 tsp Mongolian Fire Oil
3 tbsp Tamari (or Soy Sauce)
1 tbsp Aji Mirin
2 tsp Rice Wine Vinegar
1 tbsp Maple Syrup (the real stuff)
1 tsp Corn Starch
¼ cup Water
4 Portabello Mushrooms (cleaned and diced)
1 tbsp Coconut Oil
½ cup Celery (diced finely)
½ cup Carrot (diced finely)
4 Green Onions (save the greens for garnish.saute the whites, )
1 can Water Chestnuts (diced)
½ cup Cashews (roasted, unsalted)
½ cup Extra Firm Tofu (diced)
2 tbsp Sesame Seeds (black or white)
¼ cup Cilantro
Lettuce (butter lettuce or romaine works well here)

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



Mushrooms in Lettuce Wraps image

Provided by Elaine Louie

Categories     quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons soy sauce
1 tablespoon red wine vinegar or other vinegar
1 tablespoon red wine or dry sherry
1 1/2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon cornstarch
16 medium to large Chinese or Japanese dried mushrooms, about 2 inches in diameter, soaked in warm water until softened, about 45 minutes
2 tablespoons vegetable oil
4 celery stalks, strings removed with a vegetable peeler, finely diced to make 1 cup
3 carrots, peeled and finely diced to make 1 cup
4 scallions, white and green parts, trimmed and minced to make 3/4 cup
2 ounces firm tofu, finely diced
1 teaspoon dark sesame oil
2 to 3 tablespoons lightly toasted pine nuts
8 to 12 whole bibb, Boston or iceberg lettuce leaves
Hoisin sauce as needed

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



Mushroom 'Cheesesteak' Lettuce Wraps image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
Freshly ground black pepper
4 large portobello mushrooms, stems removed, gills scraped out, thinly sliced
1 teaspoon olive oil
1 red bell pepper, sliced
1 small yellow onion, sliced
4 slices provolone cheese
1 head butter lettuce, leaves separated

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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