Description
Award winning with authentic flavor.
Ingredients
Scale
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)
1/3 cup Korean bulgogi style marinade (bottled or homemade)*
1 teaspoon Korean sweet & spicy sauce (gochujang) *
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
Makes 12 appetizers or can serve 4 to 6 as an entree.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main dish
- Method: stove top
- Cuisine: Asian