Mushroom "Bulgogi" Lettuce Wraps
We've lightened things up with this Bulgogi wrap swapping the beef for "meaty" mushrooms.
Servings 4 (click to scale)
Calories 220kcal
Ingredients
- 1 lb. crimini mushrooms
- 1 lb. oyster mushrooms
- 3 Tbsp low sodium soy sauce
- 3 Tbsp light brown sugar
- 2 Tbsp fresh garlic minced
- 2 Tbsp fresh ginger minced
- 2 tsp seasoned rice vinegar
- 1 Tbsp sesame oil
- 1 each yellow onion julienne sliced
- 1 Tbsp canola oil
- 2 each scallions sliced thin
- 8 each Boston Bibb lettuce
- 2 tsp toasted sesame seeds
- 1 each cucumbers peeled and julienne sliced
Instructions
- Cut or pull oyster mushrooms into smaller, bite-sized pieces. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil and onion. Add oyster and cremini mushrooms to bowl with marinade. Toss to combine. Marinate for 30 minutes.Heat oil in a sauté pan. Add mushrooms (reserve any excess marinade). Sauté until liquid is cooked out of mushrooms and mushrooms have nice color. Add remaining marinade. Cook until reduced and to sauce consistency. Add in green onion.
- In each lettuce leaf layer the following: bulgogi marinated mushrooms, sesame seeds, and cucumber.
Notes
This recipe originally appeared on the FLIK Blog.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 490mg | Fiber: 4g
