Mushroom Cheesesteak Lettuce Wraps Food

MUSHROOM CHEESESTEAK SANDWICHES

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
• Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
• Preheat the broiler.
• Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
• To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
• To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

CRISPY A.M. WRAPS

Steps:

• Cook the tater tot rounds according to the package instructions. Set aside.
• Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.
• Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.
• To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.
• Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.

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.

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.