Beef and Mushroom Lettuce Wraps with Cucumber/Lime Yogurt and Sriracha Peanuts

Easy and fun to make, these wraps can be used in a formal or informal setting, as an appetizer or main course.

Recipe and photo by Chef Christopher Pires of Food Inspires.

Prep Time: 30 mins. | Cook Time: 15 mins.

Ingredients

The Base:
1 pkg Romaine lettuce leaves, washed and dried thoroughly
The Sauce:
½ cup yogurt
1 lime, zested and juiced
½ cucumber, deseeded and chopped fine
Salt and pepper to taste
The Filling:
1 lb beef, cut philly cheesesteak style – thin and in pieces
1 medium onion, diced
1 cup Cremini mushrooms blended with 1 medium onion in a processor – rough chop
2 tbsp Worcestershire Sauce, Sambal Oelek
2 tbsp chili flakes
Olive oil, salt and pepper – to sauté, and to taste
The Topping:
½ cup peanuts
2 tbsp Sriracha

Method

The Sauce:
Combine all ingredients and let rest for 30 minutes before serving (or use right away)
The Filling:
1. Brown the beef breaking up the bits that clump together
2. Drain any fat that comes into the pan, add about 2 tbsp olive oil to the beef and add the diced onion – you only want to soften the onions 
3. Add the Worcestershire sauce, sambal, salt and pepper – taste, season and taste again
4. In a separate pan (or empty the beef/onion mixture to a bowl), add 1 tbsp olive oil and the mushrooms and onions – you want to remove the extra water from the mushrooms and onions so sauté until they are almost dry – flavor with some salt, pepper  and chili flakes – remember, taste, season and taste
5. Once the liquid from the mushroom and onions has almost dried up, add the beef/onion mixture – stir to combine – That’s it for the filling!
6. Coat the peanuts in the sriracha, let dry on their own on the counter for about 30 minutes or in a 325F oven for 10 minutes (make more than you need, they won’t last and you will regret it!)
The Base:
Arrange lettuce on a plate, top with the beef and mushroom mixture, dollop with yogurt, top with peanuts – enjoy! Note if lettuce doesn’t lie flat, trim the bottom (middle stem) so there is a flat edge, stand it up in this edge

Beef and Mushroom Kofta

By using half the meat and substituting in a mix of chopped mushrooms you add more nutrients and a great woodsy flavour. I highly recommend using a variety of types since each one adds a unique flavour and texture.

Recipe and photo by The Tasty Gardener.

Prep Time: 15 mins. | Cook Time: 10 mins.
Tip: If using wooden bamboo skewers make sure you soak them in water for several hours or over night.

Ingredients

1 lb lean ground beef
2 cups mushrooms, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp black pepper
1 tsp paprika
1 tsp cumin
1 tbsp allspice
1 tsp salt
1/2 cup parsley, chopped
1 tsp cinnamon

Method

1. Preheat BBQ to medium high heat.
2. Using your hands blend together all of the ingredients in a large bowl.
3. Take a golf ball size amount and flatten in the palm of your hand.
4. Place a BBQ skewer in the middle of the patty and carefully fold the meat around the skewer pressing to secure. Repeat with remaining meat.
5. Place on preheated grill and cook 5-10 minutes, turning frequently until meat has cooked through.
6. Remove from grill and serve.

Beef and Mushroom Bolognese

The beefiness of the mushrooms makes it an easy swap-out that hardly makes a difference in taste, but bumps up nutrition and we really enjoyed the textural change as well.

Recipe and photo by Kelly of The Gouda Life.

Prep Time: 20 mins. | Cook Time: 1 hr. 10 mins. | Serves: 6-8

Ingredients

2 tbsp olive oil
salt and pepper
2 large carrots, peeled and rough chopped
2 celery stalks, cleaned and rough chopped
1 large onion, rough chopped
2 large cloves garlic
1 lbs cremini mushrooms, rough chopped
1 1/2lbs lean ground beef
1 (156mL) can tomato paste
2 cups red wine or beef stock
4 sprigs thyme
500g fettuccini/linguinie/bucatini
1/2 cup Parmesan cheese
basil or parsley, to garnish
red pepper flakes, to garnish

 

Method

1. Place the carrots, celery, onion and garlic in a food processor or blender and puree until smooth.
2. Heat olive oil in a large sauce pot/dutch oven over med-high heat. Add the vegetables puree and cook, stirring every so often, until the liquids have reduced and the veggies are starting to brown and dry out. Add in the mushrooms and cook, stirring occasionally, until the liquids from the mushrooms has been released and reduced, about 10-15 minutes. Add in the beef and a few generous pinches of salt. Cook until the beef is cooked through and everything is golden brown and fragrant, another 10-15 minutes.
3. Add in the tomato paste and cook until it’s turned a deep brick red, 5 minutes. Pour in the wine and stir, scraping up any browned bits stuck to the bottom of the pot. Bring to a gentle simmer until wine is almost reduced completely. Taste for salt and add a few more pinches if necessary. Add in just enough water to cover the meat/mushrooms by 1/2″. Cook until that water has reduced and sauce is rich and delicious.
4. While the sauce cooks, bring a pot of well-salted water to a boil and cook the pasta to al dente according to package instructions. Reserve 1/2 cup of the starchy pasta cooking water.
5. Strain the pasta and dump into the sauce. Toss with a few tbsp of the reserved pasta water and Parmesan until the sauce is evenly distributed. Add more water if it gets too tight.
Divide among bowls and serve with fresh ground pepper, minced parsley or basil and some red pepper flakes.

American Chop Suey

Casseroles are a fantastic way to feed a hungry family of four or serve at a potluck to feed a group of twenty, especially when one uses the Blend and Extend method.

Recipe and photo by The Brunette Baker.

Prep Time: 10 mins. | Cook Time: 20 mins.

Ingredients

1 pound lean ground beef
1 punnet white or crimini mushrooms, chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 large green bell pepper, diced
1 teaspoon sea salt
½ teaspoon pepper
1 tablespoon worcestershire sauce
1 teaspoon sugar
2 tablespoons tomato paste
1 28-ounce can of diced tomatoes
2 15-ounce cans tomato sauce
1 tablespoon chili powder (Add more or less, depending on your heat tolerance)
1 pound cooked elbow macaroni

Directions

1. In a large saucepan, add olive oil and sauté onions and peppers for about 5 minutes. Add in ground beef, mushrooms, salt and pepper. Cook, stirring occasionally, until ground beef is thoroughly cooked.

2. Add in diced tomatoes, tomato sauce, tomato paste, worcestershire sauce, and sugar; stir well. Allow sauce to boil for about 5 minutes. Reduce heat and simmer.

3. Add cooked macaroni to meat and mushroom sauce and stir to combine. Adjust salt and pepper and add in chill powder. Give a good stir to ensure all flavours have come together.

4. Serve hot. Sprinkle with grated parmesan cheese and serve with garlic bread.

Ginger & Soy Mushroom Lettuce Wraps

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
 
Prep time: 15 mins. | Cook Time:  15 mins. | Serves: 4

Ingredients

8 oz fresh crimini mushrooms
1/2 lb lean ground beef
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1 tbsp canola oil
1 pkt Mushroom Seasoning Blend
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)

Method

1. 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.
2. 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.
3. 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.

Nutritional Information

Per Serving
Calories 249
Sodium 408mg
Protein 13.5gat 13g
Carbohydrates 15g
Dietary Fibre 3.5g
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