Mushroom Ginger Lettuce Wrap Food

TOFU LETTUCE WRAPS WITH MUSHROOMS RECIPE BY TASTY

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!

MUSHROOM 'CHEESESTEAK' LETTUCE WRAPS

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.

MUSHROOM-GINGER LETTUCE WRAP

Steps:

• For the sauce: In a bowl, dissolve the sugar in 1/2 cup warm water. Stir in the fish sauce, garlic, pepper flakes and lime juice.
• For the wraps: Mix the mushrooms in a bowl with the garlic, ginger, coconut amino acids and 1 teaspoon each salt and pepper. Heat a large saute pan over high heat. Add the mushroom mixture, in batches if necessary, and saute until browned, 6 to 8 minutes.
• Cook the rice noodles until soft according to the package directions.
• To assemble: Mound some noodles on each lettuce leaf, then add some mushrooms, carrots, cucumbers, mint and cilantro. Serve with the sauce.

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.

CHICKEN AND MUSHROOM BULGOGI LETTUCE WRAPS

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.

MUSHROOM SOUP WITH GINGER

Steps:

• Chop half of the mushrooms.
• Put stock in a saucepan, add the chopped mushrooms, bring to a boil, cover and simmer for 20 minutes. Puree the mixture in a food processor or a blender, then force through a sieve back into the saucepan.
• Melt butter in a heavy skillet. Saute the mushroom caps along with the scallions, garlic and fresh ginger over high heat until lightly browned. Stir in the ground ginger. Add the contents of the skillet to the saucepan.
• Add salt and pepper to taste. Reheat and serve, garnished with coriander.