In my last post, I talked about mushroom’s health perks including their immune system benefits. Considering the season, it’s definitely a great time of year to put mushrooms on the menu – often!
Here’s a recipe, adapted from Mushrooms.ca, is perfect for entertaining or for a fast family dinner. Double or triple the recipe, if you like.
Asian Mushroom Lettuce Wraps
8 oz fresh Mushrooms
1 tbsp canola oil
8 oz ground lean chicken
2½ tbsp grated fresh gingerroot
3 cloves garlic, crushed
2 tbsp sodium-reduced soy sauce
3 tbsp hoisin sauce
3 tbsp rice vinegar
¼ – ½ tsp Asian chile or hot sauce (optional)
1/2 cup chopped green onions
6 hearts of Romaine lettuce leaves
Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.
Finely chop mushrooms in food processor or by hand to yield 3 cups (750 mL). Heat oil in large skillet over medium-high heat; add chicken breaking up with spoon. Stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Stir in soy sauce, hoisin sauce, rice vinegar. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chile or hot sauce if desired. Stir in green onion just before serving.
Present lettuce leaves and a bowl of filling on a platter or tray. Have guests help themselves by spooning filling into lettuce leaves, and garnish as desired; then wrap lettuce around the filling to enclose and eat in hands OR serve filled lettuce leaves open face on a plate and serve with cooked rice or rice salad and steamed snow peas.
Makes 6 lettuce wraps (3 servings)
Note: Reheat in microwave or in skillet, adding a little water if necessary.
Nutrition information per serving
• Calories: 201
• Protein: 16 grams
• Fat: 9 grams
• Saturated fat: 2 gram
• Carbohydrate: 11 grams
• Dietary fibre: 1 gram
• Sodium: 598 milligrams
Enlightened Eater 
Leave a Reply