Friday, September 30, 2011

Teriyaki mushroom lettuce wraps

This vegetarian lettuce wrap dish is relatively simple to put together and serves as an appetizer. I used king oyster mushrooms as I like the meaty texture of the mushrooms. You can serve the mushrooms separately and are great with just steamed rice or spoon them over some lettuce cups and drizzle some additional teriyaki sauce on top. Bon appetit!


1/2 lb king oyster mushrooms, sliced
3 cloves garlic, chopped
3 shallots, chopped
1/4 cup teriyaki sauce ( 1/2 cup if you like it saucier)
few grinds of pepper
iceberg lettuce leaves, separated

Teriyaki sauce:
2 tbsp soy sauce
2tbsp honey
2 tbsp mirin
2 tbsp sake
1 tsp corn flour in 1 tsp water, mixed (to thicken sauce if necessary)


1) Bring teriyaki sauce ingredients to boil together and whisk them in a small saucepan. Simmer on low heat for 1 minute until thickens slightly,

2) Bring a pan to a stove on medium high heat and saute the garlic, shallots until fragrant. Add the mushrooms and saute until just caramelizing, about 2 minutes.

3) Pour in 1/4 to 1/2 cup of the teriyaki sauce and reduce heat to low. Simmer to reduce and thicken, about 1 minute.

4) Pour 1-2 tbsp mushrooms on lettuce cups and garnish with chopped spring onions and serve immediately.

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