Minced Chicken and Mushrooms with Lettuce Cups

Recipe Courtesy of Chez Us

 

Chez Us creates a light summer dinner dish in which the flavors mingle like crazy with highlights from fresh ingredients such as lime zest, ginger, onions, garlic and Thai chilies. The garnish is a cool cilantro avocado cream that wraps all of the flavors together.

Ingredients:

11 medium white button mushrooms, cleaned and stems removed, cut in half
1/2 yellow onion
3 cloves garlic
1 tablespoon canola oil
1 lb ground chicken
2 teaspoons fresh ginger
1/2 Thai chili, finely minced (*can use serrano)
1 small lime
2 tablespoons soy sauce
1/2 cup minced orange or red pepper
8 ounces water chestnuts, minced
1 cup cilantro, washed and dried
1 avocado
1 teaspoon sour cream
1 teaspoon lime juice
kosher salt, to taste
black pepper, to taste
lettuce leaves
chili paste, use your favorite kind
2 green onions, finely minced

Directions:

  1. In a food processor add the mushrooms and chop finely.  Set aside
  2. Throw the onion and garlic into the food processor and finely chop.
  3. Heat the canola oil in a large frying pan over medium heat.  Add the onion mixture.  Stir and cook until soft, about 3 minutes.
  4. Add the chicken to the onion mixture.  Cook over medium heat, breaking up the meat into small pieces with a wooden spoon as it cooks.  Cook for 8 minutes.
  5. Using a microplane, grate some fresh ginger to make 2 teaspoons.  Then zest the lime.
  6. Add the ginger, Thai chili, lime and soy sauce to the chicken mixture.  Stir, and cook for 2 minutes.
  7. Taste and season with salt and pepper.  If you want more heat add more of the Thai pepper.
  8. Add the pepper and water chestnuts.  Stir, and cook for another 3 minutes, just until the peppers slightly wilt.  (I like the peppers and water chestnuts to have some crunch.)
  9. Remove from the heat and set aside.
  10. In a clean food processor add the cilantro and chop finely.  Add the avocados, sour cream and lime juice.  Process until smooth and creamy.  Season with kosher salt.
  11. To serve, place a lettuce leaf on a plate, top with some of the chicken mushroom mixture, a little cilantro cream and some chili paste.

 

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