Our 2018 Winner: Lisa Keys' Korean Mushroom Lettuce Wraps

Congratulations to our 2018 winner, Lisa Keys, who amazed us with her Korean Mushroom Lettuce Wraps.  These little bites are simply bursting with potent flavors of Asia:  the savory, sweet and spicy fermented gochujang and bulgogi marinade,  all of which is tempered with the addition of strips of juicy, tender-crisp bosc pear flesh.

We're pleased to introduce Lisa Keys,
winner of our 11th annual recipe contest!

In spite of their exotic nature, we found the wraps are quick and easy to prepare with pantry ingredients.  In fact, we recently presented them as a scrumptious snack before watching the women's figure skaters short program in Pyeongchang. What a tasty way to usher in the viewing of amazing Olympic athletes such as the Russian skaters Alina Zagitova and Evgenia Medvedeva.

When we asked Lisa to tell us a little about herself, she wrote:

I am married to my husband Bill and mother of two children (Caitlin and William) and grandma to Annabelle. I love to cook and bake. Creating recipes is a hobby I share on my blog at GoodGriefCook.com.  I am also a Food Network CHOPPED Champion, winning the amateur home cook Mother’s Day episode in 2014. I live in Kennett Square, PA which just happens to have an authentic Korean market nearby. I am often inspired by the ingredients I find there, and that is how I came to create this recipe using our favorite fresh local mushrooms. Mushrooms are a flavorful blank canvas that can be enjoyed in most any ethnic cuisine. 

 

Many thanks, Lisa, for your submission and for introducing us to your splendid website.  Here's wishing you much joy cooking with mushrooms in the years to come!

 

As always, we send our sincere appreciation to all the individuals who answered our call for mushroom themed recipes.  It's a pleasure to see the imagination and originality that are the hallmark of those who love to spend time in food preparation.  Every year we ask ourselves: How will the respondents top last year's contributions?  And, every year we are humbled by you, our dear readers.  As far as we're concerned, your responses have earned you Olympic Gold Medals in our kitchen.

   

Lisa's wraps are bursting with flavor and color.

 

Korean Mushroom Lettuce Wraps

1  firm ripe Asian or bosc pear, peeled, cored, julienned

1 tablespoon seasoned rice vinegar

1 tablespoon canola oil

1 large clove garlic, minced

1 pound assorted fresh mushrooms, washed, sliced (stemmed shiitake, cremini, oyster)

1/3 cup Korean bulgogi style marinade (bottled or homemade)*

1 teaspoon Korean sweet & spicy sauce (gochujang) *

2 green onions, thinly sliced on the diagonal

pinch kosher salt

2 heads butter lettuce, leaves separated into cups

1 tablespoon toasted sesame seeds

• In bowl, gently toss pear and rice vinegar; set aside.
• Heat a large, non-stick, skillet over medium-high heat. Add oil and garlic; cook 30 seconds or until garlic just begins to turn color.
• Add mushrooms; cook, stirring for 8 to 10 minutes or until mushrooms release their liquid and begin to brown.
• Add Korean marinade and gochujang; cook, stirring for 2 to 3 minutes or until mushrooms are glazed. Turn off heat. Stir in green onions. Season mushrooms with salt.
• Spoon mushrooms into lettuce cups. Top with pickled pears. Sprinkle with sesame seeds. Serves 12.