Mushroom Lettuce Wraps (Vegan)

I love lettuce wraps, I love how fresh they are and that there are so many different versions out there. It’s like a cross between a salad and a taco. They are fun to build and make great appetizers!

Lettuce Wrap Sauce

Ingredients:

1/3 cup soy sauce

1/3 cup grape seed oil

1/4 cup rice wine vinegar

4 Tablespoons Maple Syrup

1.5 Tablespoons sesame seed oil

1 tablespoon finely chopped ginger

In a small bowl combine all ingredients except the oil, whisk well, slowly stream in the oil and whisk vigorously until well combined.

Mushroom Lettuce Wraps

Ingredients:

3 cups chopped mushrooms (baby Bella, shiitake, white mushrooms ect.)

1/3 cup finely chopped celery

1 can water chestnuts (chopped)

2 shallots

4 cloves of garlic

1/2 cup sliced scallions

2-3 Tablespoon olive oil

1 teaspoon Thai chili flakes

2 Tablespoons white miso paste

Salt to taste

For the garnish:

Butter lettuce

Bean sprouts

Toasted cashews (finely chopped)

In a large sauce pan heat oil and add mushrooms, salt mushrooms and add miso paste. Sauté until tender, about 8 minutes remove mushrooms from pan and pour off excess liquid.

Set mushrooms aside. Return to pan and heat additional oil, add celery, shallots, chili flakes, and garlic. Sauté until fragrant, add chestnuts and mushrooms and sauté for a few minutes more. Salt to taste, pour off any excess liquid. Remove from heat, add the scallions and place in a serving bowl, add bean sprouts and chopped cashews on top of the lettuce wrap mix.

Place mixture into the butter lettuce cups and dip in the sauce or pour sauce on top of the lettuce wraps.