Best Mushroom Ginger Lettuce Wrap Recipes

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MUSHROOM-GINGER LETTUCE WRAP



Mushroom-Ginger Lettuce Wrap image

Provided by Caodan Tran

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon sugar
3 tablespoons fish sauce
1 teaspoon minced garlic
1 teaspoon red pepper flakes
Juice of 1 lime
2 pounds button mushrooms, sliced
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons coconut amino acids
Kosher salt and freshly ground black pepper
6 ounces rice noodles
6 leaves Bibb lettuce
2 carrots, julienned
1 cucumber, diced
Chopped fresh mint, for garnish
Chopped fresh cilantro, for garnish

Steps:

  • For the sauce: In a bowl, dissolve the sugar in 1/2 cup warm water. Stir in the fish sauce, garlic, pepper flakes and lime juice.
  • For the wraps: Mix the mushrooms in a bowl with the garlic, ginger, coconut amino acids and 1 teaspoon each salt and pepper. Heat a large saute pan over high heat. Add the mushroom mixture, in batches if necessary, and saute until browned, 6 to 8 minutes.
  • Cook the rice noodles until soft according to the package directions.
  • To assemble: Mound some noodles on each lettuce leaf, then add some mushrooms, carrots, cucumbers, mint and cilantro. Serve with the sauce.

TOFU LETTUCE WRAPS WITH MUSHROOMS RECIPE BY TASTY



Tofu Lettuce Wraps with Mushrooms Recipe by Tasty image

Here's what you need: water, soy sauce, sesame oil, garlic, fresh ginger, brown sugar, sriracha, rice wine vinegar, scallions, tofu, sesame oil, medium yellow onion, mushroom, garlic, water chestnuts, scallions, canola oil, rice noodle, iceberg lettuce

Provided by Merle O'Neal

Categories     Lunch

Yield 4 servings

Number Of Ingredients 19

1 cup water
½ cup soy sauce
¼ cup sesame oil
6 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ cup brown sugar
2 tablespoons sriracha
¼ cup rice wine vinegar
⅓ cup scallions, sliced
14 oz tofu, 1 package
1 tablespoon sesame oil
1 medium yellow onion, diced
2 ½ cups mushroom, chopped, such as shiitake
1 tablespoon garlic, minced
8 oz water chestnuts, 1 can, sliced, drained and finely chopped
⅓ cup scallions, sliced
½ cup canola oil
7 oz rice noodle
1 head iceberg lettuce

Steps:

  • Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
  • Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
  • Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
  • In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
  • Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
  • Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
  • Slice the core off the head of lettuce and separate into individual leaves.
  • Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
  • Enjoy!

Nutrition Facts : Calories 762 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 4 grams, Protein 17 grams, Sugar 21 grams

LETTUCE WRAPS



Lettuce Wraps image

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Side Dish

Time 25m

Number Of Ingredients 14

3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola oil ( or grapeseed oil)
1 packages (12 to 14 ounces) extra-firm tofu (do not use silken)
8 ounces baby bella cremini mushrooms (finely chopped)
1 can (8 ounces) water chestnuts (drained and finely chopped)
2 cloves garlic (minced)
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes (omit if sensitive to spice)
4 green onions (thinly sliced, divided)
8 large inner leaves romaine lettuce (from a romaine heart or butter lettuce leaves)
Optional for serving: grated carrots (additional red pepper flakes)

Steps:

  • In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
  • Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
  • Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
  • Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

Nutrition Facts : ServingSize 1 (of 4), Calories 169 kcal, Carbohydrate 21 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Fiber 4 g, Protein 11 g, Sugar 8 g, UnsaturatedFat 4 g

MUSHROOM 'CHEESESTEAK' LETTUCE WRAPS



Mushroom 'Cheesesteak' Lettuce Wraps image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
Freshly ground black pepper
4 large portobello mushrooms, stems removed, gills scraped out, thinly sliced
1 teaspoon olive oil
1 red bell pepper, sliced
1 small yellow onion, sliced
4 slices provolone cheese
1 head butter lettuce, leaves separated

Steps:

  • Combine the soy sauce, balsamic vinegar, garlic powder and oregano in a small bowl. Season with pepper. Pour the mixture over the prepared mushrooms and toss to combine.
  • Heat the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, add the mushrooms (with any liquid), peppers and onions. Cook until the mushrooms have released their liquid and the mushrooms and onions begin to brown, about 10 minutes.
  • Lay the cheese over the mushroom mixture, cover and cook just until the cheese melts, 1 to 2 minutes. Then give everything a mix. Remove from the heat, spoon into the butter lettuce leaves and serve.

MUSHROOM SOUP WITH GINGER



Mushroom Soup With Ginger image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 9

1 pound crimini mushrooms
10 cups beef or chicken stock
3 tablespoons butter
6 scallions, slivered
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground ginger
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh coriander

Steps:

  • Chop half of the mushrooms.
  • Put stock in a saucepan, add the chopped mushrooms, bring to a boil, cover and simmer for 20 minutes. Puree the mixture in a food processor or a blender, then force through a sieve back into the saucepan.
  • Melt butter in a heavy skillet. Saute the mushroom caps along with the scallions, garlic and fresh ginger over high heat until lightly browned. Stir in the ground ginger. Add the contents of the skillet to the saucepan.
  • Add salt and pepper to taste. Reheat and serve, garnished with coriander.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 4 grams, Sodium 878 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN AND MUSHROOM BULGOGI LETTUCE WRAPS



Chicken and Mushroom Bulgogi Lettuce Wraps image

The savory Korean bulgogi marinade in this recipe is made with pantry items and livens up just about anything you put it on. Here, the soy-scallion-ginger marinade is used on boneless, skinless chicken thighs, but it can also be brushed on tofu, zucchini or bell peppers for a satisfying vegetarian meal. As the meat cooks, the marinade caramelizes into a sweet-salty sticky glaze that coats the chicken. Serving the grilled chicken and vegetables in lettuce cups is a fun way to enjoy the meal. Korean condiments like kimchi and gochujang are traditional bulgogi accompaniments, but shredded cabbage, salsa or even guacamole would also work. Leftovers can be refrigerated overnight, then chopped and tossed with salad greens.

Provided by Kay Chun

Categories     dinner, lunch, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 cup low-sodium soy sauce
1/2 cup chopped scallions (about 5 scallions)
2 tablespoons minced garlic
1 (2-inch) piece fresh ginger, peeled and minced (2 tablespoons)
2 teaspoons turbinado sugar
1/2 teaspoon black pepper
3 tablespoons safflower or canola oil, plus more for greasing
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch-thick slices
2 large yellow onions, peeled and cut into 1-inch wedges
8 ounces white button mushrooms, halved, or quartered if large
Lettuce leaves, such as green leaf, butter lettuce or romaine
Any combination of cooked short-grain rice, kimchi, gochujang or toasted sesame oil, for serving

Steps:

  • In a large bowl, combine soy sauce, scallions, garlic, ginger, sugar, pepper and 2 tablespoons oil and mix well. Add chicken and onions and toss to evenly coat. Let stand for 15 minutes.
  • Heat a cast-iron griddle or grill pan over medium-high and lightly grease with oil. Toss mushrooms in remaining 1 tablespoon oil. Arrange half of the chicken, onions and mushrooms in a single layer. Grill until chicken is caramelized and cooked through, turning all ingredients every few minutes, 8 to 10 minutes. Transfer to serving plate. Repeat with remaining chicken and vegetables.
  • Serve chicken bulgogi, onions and mushrooms with lettuce leaves for wrapping. Fill lettuce cups with rice (if using), chicken and vegetables. Top with any combination of kimchi, gochujang and sesame oil. Wrap and enjoy.

LEMON-GRASS-GINGER SOUP WITH MUSHROOMS



Lemon-Grass-Ginger Soup With Mushrooms image

Provided by Mark Bittman

Categories     easy, quick, weekday, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

6 cups chicken stock
3 stalks lemon grass
4 nickel-size slices ginger
3 or 4 small hot chilies, minced
2 tablespoons nam pla (fish sauce), or to taste
6 to 8 ounces roughly chopped oyster mushrooms
2 teaspoons minced lime leaves or lime zest
Juice of 1 lime
1/4 cup minced cilantro leaves

Steps:

  • Heat the stock over medium heat. Trim two of the lemon-grass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections, and add them to the stock with the ginger and about 1/4 of the minced chilies. Simmer for about 15 minutes, longer if you have the time. Peel all the hard layers off the remaining stalk of lemon grass, and mince its tender inner core.
  • When you're ready to eat the soup, remove the lemon grass and ginger. Add 1 tablespoon nam pla and the chopped mushrooms. Taste the broth, and add more chilies if you like, as well as some salt if necessary. In the bottom of each of 4 warmed bowls, sprinkle a little each of the chile, lime leaves or zest, lime juice, cilantro and minced lemon grass.
  • Ladle the soup into the bowls and add a teaspoon of nam pla to each bowl. Serve piping hot.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1802 milligrams, Sugar 9 grams

MUSHROOMS IN LETTUCE WRAPS



Mushrooms in Lettuce Wraps image

Provided by Elaine Louie

Categories     quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

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

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 6 grams, TransFat 0 grams

MUSHROOMS IN LETTUCE WRAPS



Mushrooms in Lettuce Wraps image

Make and share this Mushrooms in Lettuce Wraps recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon dry red wine
1 1/2 teaspoons sugar
1 teaspoon fresh ground black pepper
1 teaspoon cornstarch
16 medium dried mushrooms, soaked in warm water until softened, about 45 minutes (about 2 inches in diameter)
2 tablespoons vegetable oil
4 celery ribs, finely diced (to make 1 cup)
3 carrots, peeled and finely diced (to make 1 cup)
4 green onions, trimmed and minced (white and green parts)
2 ounces firm tofu, finely diced
1 teaspoon dark sesame oil
2 -3 tablespoons lightly toasted pine nuts
8 -12 boston lettuce leaves or 8 -12 iceberg lettuce leaves
hoisin sauce, as needed

Steps:

  • Prepare the sauce in a small bowl by whisking together the soy sauce, vinegar, wine, sugar and pepper.
  • In another small bowl, stir together the cornstarch with 1 tablespoon of water; set aside.
  • Make the filling by draining the mushrooms and dicing fine so that you have about 1 1/2 cups.
  • Heat a wok over high heat and add oil.
  • Add mushrooms, celery, carrots, and green onions; stir fry until celery and carrots are tender crisp, about 45 seconds.
  • Add soy sauce mixture and stir for about 20 seconds.
  • Add cornstarch mixture and stir until thickened, about 30 seconds.
  • Add tofu and toss gently so as not to break up tofu; add in sesame oil, transfer to a serving bowl, and sprinkle with pine nuts.
  • To serve, spoon about 1/4 teaspoon hoisin sauce in the center of a lettuce leat, add 2 tablespoon of mushroom mixture, roll up and eat with your fingers.

Nutrition Facts : Calories 241, Fat 12.5, SaturatedFat 1.5, Sodium 589.1, Carbohydrate 28.7, Fiber 8.1, Sugar 11.4, Protein 9.5

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