Embark on a culinary adventure with our tantalizing collection of lettuce wrap recipes, featuring the earthy goodness of mushrooms. From the classic stir-fried shiitake mushrooms with a savory sauce to the irresistible crunch of crispy oyster mushrooms coated in a light batter, these lettuce wraps offer a symphony of flavors and textures that will delight your taste buds.
Unleash your inner chef with our simple and versatile recipes, perfect for a quick and healthy meal or an impressive appetizer. Discover the umami-rich portobello mushrooms, marinated in a blend of herbs and spices, grilled to perfection and nestled in a bed of crisp lettuce leaves. For a vegan twist, try our flavorful tofu and mushroom lettuce wraps, where marinated tofu takes center stage alongside a medley of sautéed mushrooms.
Indulge in the bold flavors of our Korean-inspired lettuce wraps, featuring tender beef bulgogi and a variety of mushrooms, all wrapped in fresh lettuce leaves and drizzled with a spicy gochujang sauce. And for those seeking a vegetarian alternative, our veggie-packed recipe combines roasted vegetables, quinoa, and a creamy avocado-tahini dressing, all nestled in crisp lettuce cups.
With a variety of cooking methods and flavor profiles, our lettuce wrap recipes cater to every palate. Whether you prefer the simplicity of a stir-fry, the smoky charm of grilled mushrooms, or the浓郁的 炖菜, you'll find a recipe that suits your culinary preferences. So, gather your ingredients, prepare your lettuce leaves, and get ready to embark on a delicious journey with our delectable mushroom lettuce wrap recipes.
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
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.
CHICKEN AND MUSHROOM BULGOGI LETTUCE WRAPS
The savory Korean bulgogi marinade in this recipe is made with pantry items and livens up just about anything you put it on. Here, the soy-scallion-ginger marinade is used on boneless, skinless chicken thighs, but it can also be brushed on tofu, zucchini or bell peppers for a satisfying vegetarian meal. As the meat cooks, the marinade caramelizes into a sweet-salty sticky glaze that coats the chicken. Serving the grilled chicken and vegetables in lettuce cups is a fun way to enjoy the meal. Korean condiments like kimchi and gochujang are traditional bulgogi accompaniments, but shredded cabbage, salsa or even guacamole would also work. Leftovers can be refrigerated overnight, then chopped and tossed with salad greens.
Provided by Kay Chun
Categories dinner, lunch, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine soy sauce, scallions, garlic, ginger, sugar, pepper and 2 tablespoons oil and mix well. Add chicken and onions and toss to evenly coat. Let stand for 15 minutes.
- Heat a cast-iron griddle or grill pan over medium-high and lightly grease with oil. Toss mushrooms in remaining 1 tablespoon oil. Arrange half of the chicken, onions and mushrooms in a single layer. Grill until chicken is caramelized and cooked through, turning all ingredients every few minutes, 8 to 10 minutes. Transfer to serving plate. Repeat with remaining chicken and vegetables.
- Serve chicken bulgogi, onions and mushrooms with lettuce leaves for wrapping. Fill lettuce cups with rice (if using), chicken and vegetables. Top with any combination of kimchi, gochujang and sesame oil. Wrap and enjoy.
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
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Choose mushrooms that are firm and free of blemishes.
- If using dried mushrooms, soak them in hot water for 20 minutes before using.
- Use a variety of mushrooms for a more flavorful dish.
- Cook the mushrooms until they are tender but still have a little bit of bite.
- Use a flavorful sauce or dressing to enhance the flavor of the mushrooms.
- Serve the lettuce wraps immediately after they are made for the best flavor and texture.
Conclusion:
Mushrooms in lettuce wraps are a delicious, healthy, and easy-to-make appetizer or light meal. They are perfect for parties or potlucks, and they can be tailored to your own taste preferences. With a variety of mushrooms, sauces, and toppings to choose from, the possibilities are endless. So next time you are looking for a quick and easy meal, give mushrooms in lettuce wraps a try. You won't be disappointed!
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