Blend & Extend: Ginger & Soy Mushroom Lettuce Wraps

We’re excited to share our new Blend & Extend: Mushroom & Beef Blendability concept with you! We now have the website up and running, two shows in Hamilton and Ottawa under our belt and 10 fantastic new recipes and cooking videos!
Our samples at the shows went over so well! We even had families, who thought they hated mushrooms, coming back for seconds and even thirds! Try the first Blendability to hit the blog, Ginger & Soy Mushroom Lettuce Wraps, at home with your family. They’re perfect for spring, which we hope is here to stay now.
Ginger & Soy Mushroom Lettuce Wraps

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.

Serves 4 | Prep Time: 15 mins. | Cook Time: 15 mins.

8 oz fresh mushrooms 
1/2 lb lean ground beef 
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1 tbsp canola oil
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 red pepper, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)

Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.

Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.

Nutrition Facts
Per Serving: Calories 249, Sodium 408mg, Protein 13.5g, Fat 13g, Carbohydrates 15g, Dietary Fibre 3.5g





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