Last Updated on June 22, 2024 by Lisa Keys
Korean mushroom lettuce wraps are a real victory in the kitchen
My daughter bought me this poster at the Churchhill Museum in London. I love how she instantly thought of me when she first eyed it. Of course, as a competitive home cook, my version of victory in the kitchen and the intent of the poster are quite different. Imagine the war struggle and women on the home front struggling to make ends meet and keep a household running. A message like this was meant to motivate a commitment to the war effort. With increasing shortages of food women tended vegetable gardens and used their creativity to put substantial meals on the table with what little they had. They were portrayed as of equal importance in the winning of the war as that of the fighting soldiers.
Maybe when it comes to creativity and a few ingredients I am not so much different from the women in the early 1900's since winning in my kitchen has been a common occurrence lately. These Korean mushroom lettuce wraps just took the grand prize in the Mad About Mushrooms recipe contest. Inspired by the olympics (Yay Team USA) and ingredients found in a local Korean market these meaty mushrooms soak up the sweet and spicy bulgogi marinade and are a light vegetarian option. Do you like lettuce wraps? What's your favorite filling?
Korean Mushroom Lettuce Wraps
Ingredients
- 1 firm ripe Asian or bosc pear, peeled, cored, julienned
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon canola oil
- 1 large clove garlic, minced
- 1 pound assorted fresh mushrooms, washed, sliced (stemmed shitake, cremini, oyster)
- ⅓ cup Korean bulgogi style marinade, bottled or homemade*
- 1 teaspoon gochujang (see notes)
- 2 green onions, thinly sliced on the diagonal
- pinch kosher salt
- 2 heads butter lettuce, leaves separated into cups
- 1 tablespoon toasted sesame seeds
Instructions
- In bowl, gently toss pear and rice vinegar; set aside.
- Heat a large, non-stick, skillet over medium-high heat.
- Add oil and garlic; cook 30 seconds or until garlic just begins to turn color.
- Add mushrooms; cook, stirring for 8 to 10 minutes or until mushrooms release their liquid and begin to brown.
- Add Korean marinade and gochujang; cook, stirring for 2 to 3 minutes or until mushrooms are glazed.
- Turn off heat. Stir in green onions. Season mushrooms with salt.
- Spoon mushrooms into lettuce cups. Top with pickled pears. Sprinkle with sesame seeds.
Notes
Nutrition
Here is my first video demonstrating how to build another version of a lettuce wrap. Pretty excited that I have taught myself another new trick. Victory is in the kitchen in more ways than one.
Krista says
Amazing museum! My kids bought me a magnet there. We have been wrapping everything in lettuce lately. I will try these this week. ❤️
Lisa says
My daughter said it was one of the best museums ever. I have never been to London but now on the bucket list. As always I am glad my recipe inspires you to try it.
Krista says
It is a great city! Fun and diverse food, too. You'd love it, and it's a quick plane ride from the East Coast. I agree with your daughter; the museum was fascinating and not one that everyone thinks of going to first.
Tracy says
What a great gift from Caitlin!
Lisa says
I know, right? I love how she thinks and supports my antics.
Wendy Doremus says
So happy to hear of your mushroom victory and your special souvenir from Caitlin. It is wonderful to have a supportive and loving daughter. 😉
XOXOXO Wendy
Lisa says
No doubt daughters are wonderful and I am so extremely lucky to have mine. I love her more than I can say. Hope you are having fun with wedding planning <3