Mushroom "Bulgogi" Lettuce Wraps
Typically made by marinating thinly sliced beef, bulgogi is a traditional Korean dish known for its slightly sweet, savory and smoky flavor. We've lightened things up by swapping the beef for "meaty" mushrooms, rich in selenium, vitamin D and B6 - vitamins and minerals which have antioxidant properties, may reduce inflammation and boost immune function. Fill up a lettuce cup and top with crispy cucumber slices, fresh cilantro and sesame seeds for a flavorful lunch or dinner.
Mushroom "Bulgogi" Lettuce Wraps
Serving Size: 2 each
Makes 8 servings
Ingredients
Bulgogi Marinated Mushrooms: |
2-1/2 lbs. cremini mushrooms, sliced |
1-1/2 lbs. oyster mushrooms |
7 tbsp. soy sauce, low sodium |
1/3 c. light brown sugar |
1/4 c. garlic, minced |
1/4 c. ginger root, peeled, minced |
1-1/2 tbsp. rice vinegar |
2 tbsp. sesame oil |
1 ea. yellow onion, sliced |
3 tbsp. canola oil |
1/4 c. green onions, sliced |
16 ea. Leaf Lettuce |
4 tsp. sesame seeds, toasted |
1 ea. cucumber, peeled, thinly sliced |
16 ea. cilantro sprigs, fresh |
Instructions
1. Cut or pull oyster mushrooms into smaller, bite sized pieces.
2. In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil and onion. Add oyster and cremini mushrooms to marinade. Toss to combine. Marinate for 30 minutes.
3. 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.
4. Add remaining marinade. Cook until reduced and to sauce consistency.
5. Garnish with green onion.
6. Fill each lettuce leaf with ½ cup bulgogi marinated mushrooms, ¼ tsp. sesame seeds, 2 tbsp sliced cucumber, and garnish with 1 cilantro sprig.
Nutrition information per serving:
220 calories, 10g fat, 1g saturated fat, 490 mg sodium, 31g carbohydrates, 17g sugar, 4g fiber, 8g protein
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