mushroom & quinoa lettuce wraps
Serves: serves 4 as an appetizer (approx. 8 lettuce wraps). Peanut sauce makes about 1.5 cup (you may have extra)
Ingredients
- 8 butter lettuce leaves (small-ish ones)
- ¼ cup peeled cucumber strips
- ¼ cup peeled carrot strips
- ¼ cup crushed peanuts
- serve with extra lime wedges
Mushrooms & Quinoa Filling
- 1 teaspoon olive oil
- 2 cups chopped mushrooms, mix of shiitake & cremini or whatever you like
- 1-2 teaspoons soy sauce or tamari
- a squeeze of lime
- a splash of rice vinegar
- 1 cup cooked quinoa
- ¼ cup scallions
Peanut Tofu Sauce
- ¼ cup smooth peanut butter
- 5 ounces silken tofu (soft or firm)
- 1 teaspoon soy sauce or tamari
- 1 small clove of garlic, minced
- splash of sriracha
- splash of rice vinegar
Spicy Sauce (optional)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (more if you need to temper the spice level)
- 1 tablespoon sriracha
- 1 tablespoon fresh lime juice
- pinch of sugar
Instructions
- Mushrooms & Quinoa Filling: Heat oil in a medium skillet over medium heat. Add mushrooms, and 1 teaspoon of soy sauce. Let them cook down, stirring occasionally, about 5-8 minutes. Add a good squeeze of lime juice. Stir in the quinoa. Add another splash of soy sauce and a slash of rice vinegar (about 1 teaspoon each). Remove from heat and stir in ¼ cup scallions. Taste and adjust seasonings.
- Peanut Tofu Sauce: Blend all ingredients together in a small food processor. Taste and adjust seasonings.
- Spicy Sauce: Mix all ingredients together, taste & adjust
- Assemble everything separately on a platter & assemble as you eat.
Recipe by Love and Lemons at https://dailycove.info/mushroom-quinoa-lettuce-wraps/%3C/div%3E%3Cdiv
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