Stir-Fried Wild Mushroom Lettuce Wraps

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Stir-Fried Wild Mushroom Lettuce Wraps

 

12 to 14 ounces shiitake mushrooms

5 scallions

4 1/2 tablespoons canola or vegetable oil

3 tablespoons chopped shallots

6 tablespoons chopped water chestnuts

3 tablespoons toasted pine nuts

1 tablespoon chopped garlic

1/4 teaspoon hot red-pepper flakes

1 1/2 teaspoons soy sauce

1 1/2 teaspoons rice wine

1/2 teaspoon kosher salt, plus more if needed

3 tablespoons chopped cilantro

12 to 16 small romaine lettuce leaves (see note)

 

Twist off and discard stems from mushrooms. Gently wipe caps clean with a

dampened paper towel or cloth. Pat dry and chop. Cut off and discard root ends

and all but 2 inches of green stems of scallions. Chop the scallions.

Heat oil in a heavy, medium-size skillet over medium-high heat and add mushrooms

and shallots. Stir constantly for 4 to 5 minutes until softened. Then add

scallions, water chestnuts, pine nuts, garlic and hot red-pepper flakes and

saute, stirring, 2 more minutes. Remove from heat and stir in soy sauce and rice

wine.

Season with 1/2 teaspoon salt, then taste and add more salt if needed. (Stir-fry

mixture can be cooked 4 hours ahead. Leave at cool room temperature. Reheat,

stirring constantly, over medium heat.) To serve, stir cilantro into warm

mushroom mixture and mound mixture into a small serving bowl. Place in the

center of a platter. Arrange lettuce leaves around bowl. To eat, hold a lettuce

leaf in one hand and place several spoonfuls of the mushroom mixture onto the

leaf. Serve with paper napkins.

Note: Small inner leaves, about 5 to 6 inches long, from a head of romaine work

best in this recipe. Some groceries sell packaged hearts of romaine. When using

these, trim bases from the leaves to make them shorter, if necessary.

Makes 12 to 16 servings.

Calories 87, Fat 7 g, Carbs 7 g, Sodium 125 mg, Fiber 1 g.