Recipe courtesy of Chef Chris Pires, Food Inspires.
Beef and Mushroom Lettuce Wraps are easy and fun to make, and can be used in a formal or informal setting, as an appetizer or a main.
Ingredients:
The Filling:
1 lb beef, cut philly cheesesteak style – thin and in pieces
1 medium onion, diced
1 cup Cremini mushrooms blended with 1 medium onion in a processor – rough chop
2 tbsp Worcestershire Sauce, Sambal Oelek
2 tbsp chili flakes
Olive oil, salt and pepper – to sauté, and to taste
The Sauce:
½ cup yogurt
1 lime, zested and juiced
½ cucumber, deseeded and chopped fine
Salt and pepper to taste
The Topping:
½ cup peanuts
2 tbsp Sriracha
The Base:
1 pkg Romaine lettuce leaves, washed and dried thoroughly
Directions:
The Filling:
Brown the beef breaking up the bits that clump together
Drain any fat that comes into the pan, add about 2 tbsp olive oil to the beef and add the diced onion – you only want to soften the onions
Add the Worcestershire sauce, sambal, salt and pepper – taste, season and taste again
In a separate pan (or empty the beef/onion mixture to a bowl), add 1 tbsp olive oil and the mushrooms and onions – you want to remove the extra water from the mushrooms and onions so sauté until they are almost dry – flavor with some salt, pepper and chili flakes – remember, taste, season and taste
Once the liquid from the mushroom and onions has almost dried up, add the beef/onion mixture – stir to combine – That’s it for the filling!
The Sauce:
Combine all ingredients and let rest for 30 minutes before serving (or use right away)
The Topping:
Coat the peanuts in the sriracha, let dry on their own on the counter for about 30 minutes or in a 325F oven for 10 minutes (make more than you need, they won’t last and you will regret it!)
The Base:
Arrange lettuce on a plate, top with the beef and mushroom mixture, dollop with yogurt, top with peanuts – enjoy! Note if lettuce doesn’t lie flat, trim the bottom (middle stem) so there is a flat edge, stand it up in this edge
