Turkey Lettuce Wraps With Shiitake Mushrooms Recipes

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TURKEY LETTUCE WRAPS WITH SHIITAKE MUSHROOMS



Turkey Lettuce Wraps with Shiitake Mushrooms image

This dish is very versatile. Try serving the filling on flour tortillas with hoisin sauce for a moo shoo type dish - or use it to top brown rice and veggies for rice bowls.

Provided by blancdeblanc

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 4

Number Of Ingredients 21

2 cups water
2 ounces mai fun (angel hair) rice noodles
1 teaspoon vegetable oil
4 shiitake mushrooms, sliced
2 teaspoons vegetable oil
1 (16 ounce) package ground turkey
6 green onions, chopped
¼ cup chopped water chestnuts
4 teaspoons finely minced fresh ginger root
2 teaspoons minced garlic
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon finely grated orange zest
12 leaves green leaf lettuce
½ cup bean sprouts
1 carrot, grated
½ cup salted peanuts
½ cup chopped fresh cilantro
½ cup sweet chili sauce

Steps:

  • Bring 2 cups of water to a boil in a small saucepan. Turn off heat; stir in rice noodles. Cover, and allow noodles to soak until soft, 5 to 7 minutes. Rinse with cold water. Drain well.
  • Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Cook the mushrooms in the hot oil until they are browned and softened, about 2 minutes. Remove the mushrooms from the pan. Reserve.
  • Heat the remaining 2 teaspoons of oil in the pan. Cook and stir the turkey in the oil until it is no longer pink, 5 to 7 minutes. Stir in the green onions, water chestnuts, ginger, and garlic; continue to cook for 1 minute. Mix in the reserved mushrooms, soy sauce, and brown sugar. Simmer briefly to combine the flavors. Take the pan off the heat; stir in the rice vinegar, sesame oil, and orange zest.
  • To assemble lettuce wraps, place a bit of turkey filling on each lettuce leaf. Top each with cooked noodles, and a sprinkle of bean sprouts, carrots, peanuts, and cilantro. Serve with sweet chili sauce for dipping.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 43.5 g, Cholesterol 83.9 mg, Fat 22.4 g, Fiber 4.9 g, Protein 29.9 g, SaturatedFat 4.2 g, Sodium 1283.8 mg, Sugar 19.8 g

TURKEY LETTUCE WRAPS



Turkey Lettuce Wraps image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard or spicy mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving

Steps:

  • For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
  • For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
  • Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

TURKEY LETTUCE WRAPS ( PF CHANG )



Turkey Lettuce Wraps ( PF Chang ) image

A copycat recipe from Damn Delicious with very few changes . So easy to fix at home, I was amazed ! This smells so great cooking that is it a good thing it is ready in less than 10 minutes. Instead of Butter Lettuce leaves, I use Large Romaine leaves that you can easily load and enjoy ! I serve with brown rice , which helps you make sure you get every little bit of this awesome filling.

Provided by lesliecoy

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 lb ground turkey
2 garlic cloves, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon ginger, freshly grated
1 teaspoon hot chili sauce, Sriracha
1 (8 ounce) can water chestnuts, drained and diced
2 green onions, thinly sliced
1 head romaine lettuce, large whole leaves

Steps:

  • Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
  • Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in diced chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  • To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

TURKEY LETTUCE WRAPS



Turkey Lettuce Wraps image

This is an amalgamation I created from several recipes, and is absolutely delicious. Feel free to adjust meat and veggies according to your taste. Serves 6 as an appetizer, 3 if prepared as a main course. Thank you to Lavender Lynn for putting this in her best of 2010 cookbook!

Provided by Maito

Categories     Lunch/Snacks

Time 30m

Yield 3-6 serving(s)

Number Of Ingredients 18

3 tablespoons hoisin sauce
1 1/2 tablespoons sweet chili sauce
2 teaspoons sesame oil
1 tablespoon sherry wine
2 tablespoons rice vinegar
1/2 lime, juice of
3 tablespoons oyster sauce
1/2-1 lb ground turkey, very lean or 1/2-1 lb veggie crumbles
2 garlic cloves, minced
1/2 tablespoon fresh ginger, finely chopped
12 fresh shiitake mushrooms, chopped
1 red bell pepper, finely diced
1 (8 ounce) can sliced water chestnuts, drained and chopped
3 scallions, sliced
1 head butter lettuce or 1 head bibb lettuce, washed, leaves separated
cilantro (optional)
basil (optional)
lime wedge (optional)

Steps:

  • Mix sauce ingredients together and set aside.
  • Cook meat until done. Add garlic and ginger and saute for about a minute.
  • Add mushrooms, bell pepper, water chestnuts and scallions and continue to stir fry another minute or two.
  • Add sauce to meat and vegetables and toss to coat.
  • Serve meat on a platter, along with lettuce leaves, and optional herbs and lime wedges for squeezing. Enjoy!

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