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- Fragrant Mushrooms in Lettuce Leaves
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PrintFRAGRANT MUSHROOMS IN LETTUCE LEAVES
Serve this quick and easy vegetable dish on lettuce leaf "saucers" so that it can be eaten with the fingers. It is a great treat for children.
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a wok or frying pan. Add the garlic and cook over medium heat, stirring occasionally, until golden. Do not let it burn or it will taste bitter.
- Increase the heat under the wok or pan and add the lemon grass, lime leaves, and sliced mushrooms. Stir-fry for about 2 minutes.
- Meanwhile, separate the individual lettuce leaves and set aside while you cook the mushrooms.
- Add the finely chopped red chilli, lemon juice, soy sauce, and palm or muscovado sugar to the wok or pan.
- Toss the mixture over the heat to combine the ingredients together thoroughly. Stir-fry for further 2 minutes.
- Arrange the lettuce leaves on a large plate.
- Spoon a small amount of the mushroom mixture on to each leaf.
- Garnish with a mint leaf, and serve.
INGREDIENTS
- 2 tablespoons Cooking oil
- 2 garlic cloves, finely chopped
- 2 baby oz or romaine lettuces, or 2 Little Gem (Bibb) lettuces
- 1 lemon grass stalk, finely chopped
- 2 kaffir lime leaves, rolled into cylinders and thinly sliced
- 200 grams oyster or chestnut mushrooms, sliced
- 1 small fresh red chilli, seeded and finely chopped
- Juice of ½ lemon
- 2 tablespoons light soy sauce
- 1 teaspoon palm sugar or light muscovado (brown) sugar
For the garnish
- Small bunch fresh mint leaves removed from the stalks
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