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
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
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.
TOFU LETTUCE WRAPS WITH MUSHROOMS RECIPE BY TASTY
Here's what you need: water, soy sauce, sesame oil, garlic, fresh ginger, brown sugar, sriracha, rice wine vinegar, scallions, tofu, sesame oil, medium yellow onion, mushroom, garlic, water chestnuts, scallions, canola oil, rice noodle, iceberg lettuce
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
- Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
- Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
- In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
- Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
- Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
- Slice the core off the head of lettuce and separate into individual leaves.
- Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
- Enjoy!
Nutrition Facts : Calories 762 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 4 grams, Protein 17 grams, Sugar 21 grams
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
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