Our Recipe Contest never ceases to amaze us with the variety and creativity of the entries, and this year was no exception. However, Lisa Key's Korean Mushroom Lettuce Wraps was a surefire standout. It quickly grabbed the judges' attention for its use of potent seasonings and striking colors. These pretty little packets are plump with the flavors of Asia, yet are made with ease. In spite of the exotic sounding ingredients, we believe that many everyday American cooks will have them in their pantry or refrigerator.
The wraps, with their salty, sweet, sour and spicy tones, pleased the judges' taste buds and prompted us to comment that serving them as an appetizer would certainly prompt conversation and conviviality among diners.
Lisa's wraps are bursting with flavor and color.
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.