Mushrooms in Lettuce Wraps

Name: Mushrooms in Lettuce Wraps
Total time: 20 min
Yield: 4 servings
Cuisine: asian
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

By Elaine Louie

Total Time: 20 minutes
Rating: 4(31)
Notes: Read community notes

Featured in: The Temporary Vegetarian

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Ingredients

Yield:4 servings

For the Sauce

2tablespoons soy sauce
1tablespoon red wine vinegar or other vinegar
1tablespoon red wine or dry sherry
1½teaspoons sugar
1teaspoon freshly ground black pepper
1teaspoon cornstarch

For the Filling

16medium to large Chinese or Japanese dried mushrooms, about 2 inches in diameter, soaked in warm water until softened, about 45 minutes
2tablespoons vegetable oil
4celery stalks, strings removed with a vegetable peeler, finely diced to make 1 cup
3carrots, peeled and finely diced to make 1 cup
4scallions, white and green parts, trimmed and minced to make ¾ cup
2ounces firm tofu, finely diced
1teaspoon dark sesame oil
2 to 3tablespoons lightly toasted pine nuts

For the Serve

8 to 12whole bibb, Boston or iceberg lettuce leaves
Hoisin sauce as needed

Ingredient Substitution Guide

Preparation

For the Sauce
1. Step 1
  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.
2. Step 2
  For the filling: Drain mushrooms, trim tough stalks and finely dice mushrooms; there should be about 1½ 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.
3. Step 3
  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.
4. Step 4
  To serve, place bowl of mushroom filling alongside a platter of lettuce leaves and a small bowl of hoisin sauce. Spread about ¼ teaspoon hoisin sauce in center of each lettuce leaf and add 2 tablespoons of mushroom mixture. Roll up leaf and eat with your fingers.

Ratings

4 out of 5

31 user ratings

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DJB6 months ago

I put the mushrooms carrots and celery in the food processor- probably chopped a little too fine- very soft texture. added peanuts for a little crunch- my partner loved it. I’ll try again and dice by hand.

Nancy6 years ago

I used fresh shiitake mushrooms, because they were available. Made it in advance for lunch and it reheated well. A bit messy to eat, but tasty.

skullgirl86 years ago

Great recipe. Cooks up in no time! Turned out better than I thought it would.
I used fresh mushrooms because the Asian market by me had them. I also added garlic to the sauce and doubled the soy sauce and vinegar.

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