Welcome to Feature Friday, a weekly post about new and exciting mushroom information from Mushrooms Canada and around the web. I come across great articles, recipes, and videos on a regular basis, and would love to share these great finds with all you mushroom lovers, Feature Friday gives me the opportunity to do just that!
Today’s Feature Friday is brought to you by Mushrooms Canada.
We have a great new cooking video up on our YouTube Channel called Asian Mushroom Lettuce Wraps. This recipes is simply delicious and easy to prepare. Take a minute and check it out here.
Asian Mushroom Lettuce Wraps
Preparation Time: 20 mins. Cooking Time: 10 mins.
This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summertime lunch, appetizer or supper. The mixture can be made ahead and reheated to serve, so why not double the recipe.
8 oz fresh Mushrooms 250 g
1 tbsp vegetable oil 15 mL
8 oz ground lean chicken 250 g
2½ tbsp grated fresh gingerroot 32 mL
3 cloves garlic, crushed 3
3 tbsp Each soy sauce, hoisin sauce and rice vinegar 45 mL
¼ – ½ tsp Asian chile or hot sauce (optional) 1-2 mL
1/2 cup chopped green onions 125 mL
6 hearts of Romaine lettuce leaves 6
Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.
1. 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.
2. 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.
Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.