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Notes
Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
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Ingredients
Scale
- 8 ounces fresh mushrooms
- 1 onion, chopped
- 4 cloves garlic
- 1 tablespoon minced ginger
- 1/2 pound lean ground beef
- 1 tablespoon canola oil
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon ground mustard
- 1/4 teaspoon dried minced garlic
- 1/4 teaspoon minced onion
- 1 red pepper, finely chopped
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 head Boston lettuce
Instructions
- Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add ground beef; pulse until well combined.
- Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.
- Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.
Notes
Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.
Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.
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