Crunchy lettuce, umami mushrooms, and bright garnishes of carrots, radishes, and cilantro make a light, refreshing meal. This Asian fusion dish comes together in under half an hour with only a little prep.
Serves 4.
Ingredients
Filling
- 1 pound of mushrooms, disced (wiped clean with a paper towel)
- 2 garlic cloves, minced
- 1/4 cup onion, diced
- 3 tbsp soy sauce
- 3 tbsp hoisin or fish sauce
- 2 tbsp rice vinegar
- 2 tsp neutral oil (canola or olive oil)
- 1 tsp toasted sesame oil
- 1/4 tsp dried ginger
- 1/4 tsp red pepper flakes
- drizzle of hot honey to taste
- sliced green onions
Wraps
- Whole lettuce leaves
- julienned carrots and radishes, cilantro, limes to serve
- Wash and dry all produce. Cut carrots, radishes, cilantro, and limes and set aside until it’s time to eat. Layout the lettuce leaves.
- Heat neutral oil in a pan on medium heat. Add garlic and onions to the oil and cook until fragrant.
- Add the mushrooms to the garlic and onions, then add soy sauce, hoisin or fish sauce, rice vinegar, dried ginger, and pepper flakes. When the mushrooms are cooked through, drizzle some hot honey to taste and stir to incorporate.
- Remove from the heat and garnish with green onions. Let cook for a minute while you gather the lettuce and garnishes.
- Scoop the mushrooms into the lettuce leaves, add your garnishes, and serve.
Recipe and photos by Alison Penn.Â
Local produce sources:
- Oyster mushrooms from Full Circle Mushrooms
- Lettuce, watermelon radishes, carrots, and cilantro from Farm Fresh CSA
