Mushrooms in Lettuce Wraps Recipe

Name: Mushrooms in Lettuce Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 1 tablespoon red wine vinegar or other vinegar; 1 tablespoon red wine or dry sherry; 1 1/2 teaspoons sugar; 1 teaspoon freshly ground black pepper; 1 teaspoon cornstarch; 16 medium to large Chinese or Japanese dried mushrooms, about 2 inches in diameter, soaked in warm water until softened, about 45 minutes; 2 tablespoons vegetable oil; 4 celery stalks, strings removed with a vegetable peeler, finely diced to make 1 cup; 3 carrots, peeled and finely diced to make 1 cup; 4 scallions, white and green parts, trimmed and minced to make 3/4 cup; 2 ounces firm tofu, finely diced; 1 teaspoon dark sesame oil; 2 to 3 tablespoons lightly toasted pine nuts; 8 to 12 whole bibb, Boston or iceberg lettuce leaves; Hoisin sauce as needed

Servings: persons

2 tablespoons soy sauce
1 tablespoon red wine vinegar or other vinegar
1 tablespoon red wine or dry sherry
1 1/2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon cornstarch
16 medium to large Chinese or Japanese dried mushrooms, about 2 inches in diameter, soaked in warm water until softened, about 45 minutes
2 tablespoons vegetable oil
4 celery stalks, strings removed with a vegetable peeler, finely diced to make 1 cup
3 carrots, peeled and finely diced to make 1 cup
4 scallions, white and green parts, trimmed and minced to make 3/4 cup
2 ounces firm tofu, finely diced
1 teaspoon dark sesame oil
2 to 3 tablespoons lightly toasted pine nuts
8 to 12 whole bibb, Boston or iceberg lettuce leaves
Hoisin sauce as needed

1
For the sauce: In a small bowl, whisk together the soy sauce, vinegar, wine, sugar and pepper.
2
In another small bowl, stir together the cornstarch with 1 tablespoon water.
3
Set bowls aside.
4
For the filling: Drain mushrooms, trim tough stalks and finely dice mushrooms; there should be about 1 1/2 cups.
5
Place a large wok over high heat and add oil.
6
When oil is hot, add mushrooms, celery, carrots and scallions.
7
Stir-fry until celery and carrots are crisp-tender, about 45 seconds.
8
Add soy sauce mixture and stir for 20 seconds.
9
Add cornstarch mixture and stir until thickened, about 30 seconds.
10
Add tofu and toss gently, being careful not to break up tofu.
11
Add sesame oil and toss again.
12
Transfer to a serving bowl and sprinkle with pine nuts.
13
To serve, place bowl of mushroom filling alongside a platter of lettuce leaves and a small bowl of hoisin sauce.
14
Spread about 1/4 teaspoon hoisin sauce in center of each lettuce leaf and add 2 tablespoons of mushroom mixture.
15
Roll up leaf and eat with your fingers.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons soy sauce, 1 tablespoon red wine vinegar or other vinegar, 1 tablespoon red wine or dry sherry, 1 1/2 teaspoons sugar, and more.

Yes, Mushrooms in Lettuce Wraps falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushrooms in Lettuce Wraps

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