Mushuturkeywraps Recipes

MOO SHU MUSHROOM WRAPS

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through., Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.

TURKEY LETTUCE WRAPS WITH SHIITAKE MUSHROOMS

Steps:

• Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
• Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
• Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
• To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.

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.