Mushroom Lettuce Wraps with Mushroom Soy

 

Yield: 10-12

Mushroom Satays

Ingredients

1 pound each white button, shitake, cremini mushrooms, trimmed of stems
3 tablespoons mushroom soy sauce (recipe below)
2 tablespoons lime juice
3 garlic cloves, coarsely chopped
1 teaspoon fresh ginger
1/4 cup green onions, chopped coarsely
pinch red pepper flakes
12 metal or wooden skewers, soaked in water if they are wooden

Method

Thread the trimmed mushroom caps on brochettes or skewers.  Mix all remaining ingredients in a bowl.  Pour over brochettes and marinate one hour, turning the brochettes after 30 minutes to evenly coat the marinade.

Bean Sprouts

Ingredients

8 ounces very fresh bean sprouts
2 tablespoons sesame oil
3 tablespoons mushroom soy sauce
2 teaspoons white sesame seeds, toasted

Method

Toss all ingredients in a small bowl.  Refrigerate until ready to assemble.

Thai Coconut Curry Noodles

Ingredients

1 lb Thai noodles, soaked in warm water until soft, drained
1 tablespoon McCormick’s Red Curry Paste
1 can (14 oz)  McCormick’s Thai Kitchen Coconut Milk
1 cup vegetable stock
2 tablespoons brown sugar
1 teaspoon fish sauce
1 teaspoon lime juice

Method

Place the red  curry paste and coconut milk in a 2 quart sauce pan and bring to slow simmer.

Add the vegetable stock and continue simmering until the sauce is reduced by one cup.  Add the brown sugar and continue to cook slowly about 3-4 minutes.  Stir in fish sauce and lime juice.  Cover until ready to use.

To serve, toss the Thai noodles with the sauce. Hold to assemble.

Thai Marinated Cucumbers

Ingredients:

1 quart rice vinegar
1 cup sugar
1 cup water
1 cucumber, English, thinly sliced
salt
black pepper

Method

Bring the rice vinegar, sugar and water to boil in a two quart sauce pan. Boil hard 3-4 minutes to melt the sugar and blend flavors.  Cool to almost room temperature.  Season to taste.  Add sliced cucumbers and marinate overnight refrigerated.

Mushroom Soy

Ingredients:

4 ounces dried shitake mushrooms
2 cups low sodium soy sauce

Method

Place all ingredients in a one quart sauce pan.  Bring to boil.  Turn off heat and cover.  Rest cover until the mushroom soy has infused and the liquid is at room temperature.

Assembly

Lay lettuce cups on a tray.   Top each with 2 tablespoons of Thai noodles.  Drain and grill mushroom brochettes.  Place on noodles.  Top each with a tablespoon of marinated cucumbers.  Offer McCormick Sweet Chili Dipping Sauce and Mushroom Soy on the side.

 

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