recipe
Lettuce Cups with Roasted Mushrooms & Herbs
By Brava Chef Andrew x Lettuce Grow
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:
- 2.0 cups Shiitake Mushrooms
- 2.0 cloves Garlic
- 0.5 cups Carrots
- 1.0 Serrano pepper
- Olive oil
- For the sauce:
- 3.0 tablespoons Soy Sauce
- 1.0 teaspoons Rice wine vinegar
- 1.0 cloves Garlic
- 0.5 teaspoons Sumac
- 0.5 teaspoons Chili garlic sauce
- Lemon
- 1.0 count Green Onions
- For assembling:
- 8.0 count Butter lettuce
- 0.25 cups Peanuts
- Mixed herbs
- Limes
- Extra-Virgin Olive Oil
- Kosher Salt
Equipment
Brava metal tray
Medium mixing bowl
Small serving bowl
Large plate or serving platter
Nutrition Information
Allergens: None
Instructions
-
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.