By Charity Lighten, Thanksgiving Point Emporium
Ingredients
- 2 cups portabella mushrooms, finely chopped (about 2 mushrooms)
- 2 cups of crimini or button mushrooms, finely chopped (about ½ a pound)
- 1 cup of dried shitake mushrooms, soaked in hot water for 30 minutes, then finely chopped
- 8 oz of firm tofu, crumbled (optional)
- 4 green onions, thinly sliced
- 1 8oz can of water chestnuts, drained and finely chopped
- 1 tsp ginger
- 2 cloves of garlic, minced
- 1 tsp sesame oil
- 2 TBS soy sauce
- 2 TBS Hoisin Sauce
- 2 TBS Sherry
- 2 TBS Agave nectar
Combine all the ingredients into a large non-stick pan. Sautee until the mushrooms are fully cooked – about 10-12 minutes, stirring occasionally. While the filling is cooking, you can begin to prepare the special sauce. Simply combine all the ingredients together in a small bowl and refrigerate until you are ready to serve the lettuce wraps.
For the wraps you will need:
1 Head of lettuce (iceberg, romaine, or butter) soaked in water for a few hours for crispiness.
1 cup of bean sprouts, optional
Special Sauce
- ¼ cup water
- ¼ cup Agave Nectar
- 3 TBS Soy Sauce
- 2 TBS rice vinegar
- 2 TBS ketchup
- 1 TBS fresh lemon juice
- ½ tsp sesame oil
- 1 tsp chile garlic sauce
- 2 tsp stone ground mustard
When the filling is cooked, place a small spoonful onto one piece of lettuce. Top it with the beans sprouts and the special sauce. Roll it up like a tortilla and enjoy!
Charity Lighten is a Food for Life cooking instructor for The Cancer Project, and a cooking instructor at the Thanksgiving Point Emporium,thanksgivingpoint.org.
