This vegetarian mushroom mixture lettuce wraps has a lot of flavor and wonderful textures. The delicate butter lettuce wrap is a great complement to those rich flavors. You can also serve it on top of rice instead of lettuce if you prefer.
1 small head (11 cups) Napa cabbage, cut in 1 inch square pieces
1lb. (9 cups) shiitake mushrooms, sliced
2 ½ cups sweet onions, sliced
2 tablespoons hoisin sauce
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon ginger, minced or shredded
½ teaspoon garlic, fresh minced
6 tablespoons olive oil
3 teaspoons soy sauce
1/2 teaspoon sea salt
Dash sesame oil
12 to 16 butter lettuce leaves or leaves of choice
1 teaspoon sesame seeds, for garnish
Optional toppings: you can also add peanuts, cashews, cilantro or sai fun noodles
- Sautee onion and cabbage in large frying pan in 2 tablespoons of oil on medium heat. Halfway through the sauté process add minced ginger and garlic. Cook until the cabbage cooks down but isn’t soggy, about 5 minutes. Add two teaspoons soy sauce and ¼ teaspoon salt. Remove from pan and set aside.
- In same pan sauté mushrooms in 4 tablespoons oil. (It may seem like a lot but the mushrooms really absorb the oil.) Cook on medium low heat until they’re brown and tender, about 10 minutes. If it gets too dry while cooking you can add a couple tablespoons of water. Add granulated onion, granulated garlic, one teaspoon of soy sauce and ¼ teaspoon of salt.
- Add cabbage/onion mixture back to pan with the mushrooms and add the hoisin sauce. Stir to mix and remove from heat. Bring mixture to room temperature.
- Place lettuce leaves on plate and divide mixture between leaves. Garnish with sesame seeds.
Note: If serving on rice instead of wraps add 1/2 cup of water after cooking.
Cooking time: 40 minutes