If you read yesterday’s post about my garden exploding into a jungle of edible greenery, then you would know I have a lot of lettuce. Like, a lot of lettuce. I’ve been harvesting it, and harvesting it… but I think it’s growing back quicker than we are eating it. Out of desperation I decided we needed to start eating lettuce at every meal; breakfast, lunch, and dinner. So far we have been able to work it into our lunch and dinner routine… breakfast is proving to be more of a challenge.
One evening after I finished harvesting colander after colander of lettuce, I thought to myself, “I don’t think I can possibly eat another salad….” Don’t get me wrong, I love salads, but every now and then I grow tired of them. This month has been one of those months. With lettuce on the brain, I began to explore the contents of the fridge, trying to pull together ingredients for dinner. Sure enough I had everything I needed to make lettuce wraps.
If you have never had a lettuce wrap made with fresh picked lettuce, you are missing out. The slightly sweet, crisp crunch of the lettuce against the Asian flavoured turkey & mushroom blend was just what I needed to reinvigorate my love for this plentiful green plant.
Turkey and Mushroom Lettuce Wraps
These lettuce wraps come together quickly for a fresh and light weeknight meal. Serve with toppings of your choice – shredded carrots, bean sprouts, julienne peppers, sliced snow peas, and chopped peanuts are a great start.
1 lb. crimini mushrooms, finely diced
1 tbsp olive oil
1 lb. ground turkey
1/2 red onion, diced
1 clove of garlic, finely diced
2 tbsp hoisin sauce
2 tbsp teriyaki sauce
8-10 large lettuce leaves
Toppings (optional): shredded carrots, bean sprouts, julienne peppers, sliced snow peas, chopped peanuts
1. Finely chop mushrooms in a food processor, or by hand. On medium-high heat sauteed mushrooms in olive oil until they are browned and most of the moisture has been released, about 6-8 minutes. Set aside.
2. On medium-high heat, add turkey to the pan. Halfway through cooking add the onion and garlic. When turkey is almost cooked through, add the sauteed mushrooms, hoisin sauce, and teriyaki sauce. Continue to cook until turkey is completely cooked,3-5 minutes.
3. Allow meat and mushroom mixture to cool slightly. Spoon mixture into each lettuce leaf. Top with desired toppings. Serve with soy sauce if desired.
Watch out, you will eat a lot of these… I ended up eating 4.