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Korean mushroom lettuce wraps

Korean Mushroom Lettuce Wraps


  • Author: Lisa Keys
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 1x

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.

  • Category: main dish
  • Method: stove top
  • Cuisine: Asian

Keywords: Korean, appetizer, lettuce wrap, mushrooms