These Spicy Mushroom Lettuce Wraps were an experiment in trying to create a vegan version of that famous P.F. Chang’s recipe I used to know and love.
When I saw a famous Food Network chef put portobello mushrooms through the shredding blade of a food processor, my mind began to race. Why didn’t I think of that?
I removed the stems and gills of 4 portobello mushrooms, sliced lengthwise and put through the food processor with the blade you would normally use to shred lettuce, cheese, etc.
I then sauteed the vegetables (onions, celery and carrots) in a small amount of oil and season with salt and pepper. Add the garlic once they are almost finished cooking.
I separately sauteed the mushrooms in an even smaller amount of oil. The mushrooms naturally have high water content and we want to keep them as dry as possible as they cook. This also means no salt. Salt draws out moisture from vegetables. Fold them all together with sliced water chestnuts and this is what we get!
I used butter lettuce for the wraps, but you could use bibb lettuce. Additionally, I fried up some Chinese rice noodles. Most stores sell some variety of crispy asian noodle any of which would work just as well. I really love the contrast and crunchiness of the white rice noodles.
The sauce consists of hoisin sauce, soy sauce, rice wine vinegar, hot sauce and freshly grated ginger. For an even spicier sauce, you could add red pepper flakes. Whisk together and serve on the side.
Garnish with sliced green onions and serve hot.
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Spicy Mushroom Lettuce Wraps {Vegan}
Ingredients
- 3 tsp Oil 2 tsp for vegetables, 1 tsp for mushrooms
- 4 large Portobello Mushrooms stem and gills removed, shredded in a food processor
- Grill or Burger Seasoning this is optional, but gives a nice depth of flavor to the mushrooms
- 1 Onion diced finely
- 1 clove of Garlic minced
- 1 large Carrot diced
- 2 stalks of Celery diced
- 1/4 C Hoisin Sauce
- 1 Tbl Rice Wine Vinegar
- 2 Tbl Soy Sauce Low-Sodium
- Hot Sauce to taste (I used 1 tsp)
- Ginger freshly grated, to taste
- Red Pepper Flakes optional
- 1/2 C Water Chestnuts drained and cut into strips
- 1 head of Butter or Bibb Lettuce
- Crispy Rice Noodles
- 1 Green Onion sliced for garnish
Instructions
- In a large saute pan over high heat, add 2 tsp of oil, onions, carrots and celery. Once they are almost softened, add the garlic. Remove to a bowl and set aside.
- Separate butter or bibb lettuce leaves, carefully wash and drain on paper towels.
- Remove the stems and gills of 4 portobello mushrooms and slice lengthwise (keep them as wide as possible, but slice so they fit into the feed tube of the processor). Using the shredding blade attachment, process all of the mushrooms.
- In the same large saute pan over high heat, add 1 tsp of oil. Saute the mushrooms adding the grill or burger seasoning, if desired. This is completely optional.
- Meanwhile, whisk together the hoisin, rice wine vinegar, soy sauce and hot sauce. Add freshly grated ginger and red pepper flakes, if desired for extra heat and spice.
- Fold together the vegetables and mushrooms with the sliced water chestnuts and divide the mixture between 6 lettuce cups.
- Top with green onions and crispy rice noodles for garnish.
Heather Dennison says
I have made these before….they are absolutely wonderful !!!!
Gena says
Yeah no Tofu!! Cant wait to make these!
Molly says
DE licious. I added spinach for extra nutrition. I would eat these even if I weren’t going vegan. The flavors are perfect.