Crispy Miso Mushroom Lettuce Wraps Food

CRISPY MISO MUSHROOM LETTUCE WRAPS

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat, swirling to coat, until the oil is about to smoke. Add half of the mushrooms in a single layer and let them cook, undisturbed, for 2 minutes. Continue to cook, stirring occasionally, until crispy, about 8 minutes. Season with salt and pepper.
• Meanwhile, combine the butter with the miso and brown sugar in a small bowl and mash until well mixed.
• Add half of the miso butter to the skillet, toss to coat the mushrooms and cook until the butter is bubbling and starting to brown and the mushrooms are glistening, 1 to 2 minutes. Add 1 tablespoon vinegar and scrape up the browned bits from the bottom of the skillet. Add half of the water chestnuts and cook, stirring, until warmed through, 1 to 2 minutes. Transfer to a serving bowl and keep warm.
• Wipe out the skillet and repeat the cooking process with the remaining 2 tablespoons olive oil, mushrooms, miso butter, 1 tablespoon vinegar and water chestnuts. Transfer to the serving bowl and keep warm.
• Slice the carrot into 2- to 3-inch lengths. Slice off the rounded sides from the carrots and discard. Cut the carrots into 1/8-inch-thick planks, lay them flat and slice into thin matchsticks. Slice off and discard the rounded sides from the radish and apple then cut into matchsticks. Toss the apples with the lime or lemon juice in a small bowl.
• Place the bowl of crispy mushrooms on a cutting board or tray. Arrange the lettuce, carrot, radish, apple, mint, cilantro and limes around the bowl. Serve with Sriracha or plum sauce and let guests make their own lettuce wraps at the table.

MUSHROOMS IN LETTUCE WRAPS

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.

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.