Lettuce Cups with Roasted Mushrooms & Herbs
By Brava Chef Andrew x Lettuce Grow
Servings
1-2
Active Time
~5 mins
Total Time
~13 mins
About this Recipe
We’re partnering with Lettuce Grow to help you eat green. This recipe swaps mushrooms in place of traditional chicken, pork, or beef, in a riff on lettuce cups that’s full of flavor. All of the produce used here can be harvested from Lettuce Grow’s vertical garden, the Farmstand, which allows you to grow your own produce in three to seven weeks - reducing water and transportation emissions exponentially. These ingredients can also be found at your local grocery store or farmer’s market.
About this Recipe
We’re partnering with Lettuce Grow to help you eat green. This recipe swaps mushrooms in place of traditional chicken, pork, or beef, in a riff on lettuce cups that’s full of flavor. All of the produce used here can be harvested from Lettuce Grow’s vertical garden, the Farmstand, which allows you to grow your own produce in three to seven weeks - reducing water and transportation emissions exponentially. These ingredients can also be found at your local grocery store or farmer’s market.
Ingredients
- For the mushrooms:
- 2 cups shitake mushroom, ½” dice
- 2 cloves garlic, minced
- ½ cup carrot, ½” dice
- 1 large serrano or jalapeno pepper, diced (seeds removed if you don’t want the spice)
- 1 tablespoon olive oil
- For the sauce:
- 3 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- ½ teaspoon sumac
- ½ teaspoon chili garlic sauce (preferably Huy Fong brand)
- Zest of ½ lemon
- 1 green onion stem, ¼ dice
- For assembling:
- 8 leaves of lettuce - such as purple cabbage, butter lettuce, merlot napa cabbage, or even bok choy
- ¼ cup peanuts, crushed
- Roughly chopped fresh herbs for serving, such as cilantro, cutting celery, green onion, and mint
- Lime wedges for serving
From Your Pantry
extra-virgin olive oil
kosher salt and black pepper
Equipment
Brava metal tray
Medium mixing bowl
Small serving bowl
Large plate or serving platter
Nutrition Information
Allergens: Soy, Peanuts, Wheat (Gluten)
-
1
Cook vegetables
- In medium bowl toss mushrooms, Serrano, carrots, and 1 tablespoon olive oil.
- Select “Lettuce Cups with Roasted Mushrooms & Herbs” on touchscreen and follow instructions.
- Evenly spread vegetable mixture across Zones 1 and 2 of Brava metal tray.
- Slide Metal Tray on top shelf and press green button to begin cooking.
-
2
Make sauce & prep lettuce cups
- While the mushroom mixture cooks in brava, prep sauce and lettuce cups. In medium bowl, combine soy sauce, rice vinegar, garlic, sumac, chili garlic sauce, lemon zest and 2 teaspoons extra-virgin olive oil; stir well.
- Transfer 3 tablespoons sauce to small serving bowl. Leave remaining sauce in medium bowl for finishing vegetables. Set aside.
- Arrange lettuce cups on large plate or serving platter.
-
3
Finish & serve
- When vegetables are done cooking, transfer to medium bowl with sauce; toss to coat evenly.
- Distribute cooked vegetables into lettuce cups, and top each with few pinches of herbs, as well as peanuts. Serve with lime wedges and remaining sauce.
