My friend Jake is an excellent cook, fortunately for me he is always very considerate of my vegetarian lifestyle. This summer his specialty has been Ground Chicken Lettuce Wraps, but when I came over for dinner he made a vegetarian version, Mushroom Lettuce Wraps! So delicious and full of flavor; I had to recreate them at home. Now they have become a favorite in my home as well!
Mushrooms are a perfect substitute for meat, because they are very susceptible to flavoring and when you cook them down they have a hardy, almost meaty texture.
Remember that when cooking mushrooms, it is important to wash them well, and that the mushrooms cook down a lot! Meaning that 2 baskets of mushrooms can only feed about 2 people.
Mushroom Lettuce Wraps A La Chef Jake
2 Baskets of Mushrooms (Cremini, button, portabello, whatever’s clever)-finely chopped
1/4 Inch of Ginger- Grated
1 T Coconut Oil
1 Clove Garlic-minced
1/2 red or white onion- finely chopped
1/2 Can water chestnuts-chopped (Optional)
1 T Sambal (Asian Garlic-Chili sauce) (to taste, depending on desired heat level)
1 Head of Butter Lettuce
1/4 Chopped Cilantro- for condiment
1 Sliced Avocado- for condiment
In Large Skillet, Sautee Onion and garlic in 1/2 T of Coconut Oil, once soft(About 10 minutes) add rest of Coconut oil, ginger, mushrooms, water chestnuts. Cook for about 15-20 minutes until all moisture is out of mushrooms, add Sambal to taste. Let Cool, Assemble as if making a taco, where the butter lettuce leaf is the tortilla and the mushroom the filling! Add Avocado and cilantro for extra flavor. Enjoy!