Mushroom lettuce wraps with hoisin sauce

My current hyper fixation meal is a modified version of a recipe for silken tofu with scallion sauce. Like any great recipe, I started by following a loose list of instructions, and somewhere with the 3 months and the dozens of times i’ve prepared it, the original recipe has fallen to the side. Swaps are made based on what is in the fridge, oyster sauce gets added, silken tofu becomes soft tofu because it’s what my corner store keeps in stock, And an already simple and delicious recipe becomes even simpler and even more delicious. This is something I make only for myself. Its a little too spicy and a little too messy for mixed company, best consumed hunched over my table with a bowl of sticky rice along side it.

The sauce that accompanies the block of soft tofu is by far the best part of the dish, its sweet and salty and acidic, and packed with caramelized scallions. The Sichuan peppercorns in the sauce contribute their signature mouth numbing sensation, as the sticky sauce coats the otherwise humble piece of tofu. While wildly inauthentic I felt that there had to be other applications for this sauce, which is how this recipe was born.

This could easily be made with ground pork or chicken subbed for the mushrooms, but with the mushrooms, its a light and accidentally vegan take on an american asian classic. Its perfect to make ahead, and should be served outside, with friends after a hot day.

For the Mushrooms:

24 oz mixed mushrooms (I like oyster or shiitake but with this volume it can get pricey very quickly, feel free to mix in some baby bella mushrooms as well)

2 tb of neutral oil (or olive oil if its what you have)

1 medium shallot, chopped small

For the sauce:

1 tb of neutral oil (or olive oil if its what you have)

1/4 cup of scallions chopped (use the white and light green part, save the dark green for later)

2 tablespoons of raw sesame seeds

1 8oz can of water chestnuts, drained and chopped into small cubes

4 Tb soy sauce

2 tb black vinegar (or rice vinegar which is sometimes easier to find)

3 tablespoons of hoisin sauce

chili crisp or chili oil to taste, for spice averse there are mild varieties, this is specified on the table. I like it hot a usually go with a 2 teaspoons.

To serve:

A head of butter lettuce (romain will work beautifully, Iceberg works in a pinch) cleaned, leaves separated indivudually

Lime wedges

unsalted peanuts, chopped

cilantro, chopped

the reserved dark green parts of the scallions, chopped

Remove the stems, and clean your mushrooms with a damp paper towel. Chop them into a small dice, focusing on keeping the size uniform. Dice your shallot as well.

In a large non-stick pan over medium high heat, heat your oil. add the shallot and sauté until soft. Once softened add the mushrooms, stirring initially so the oil doesn’t get absorbed by one section of mushrooms. Season with salt. Stir ocassionally, and after 10 minutes or so the mushrooms should be browned, and have given up most of their liquid. remove from pan.

Return your pan to medium high heat. Add the oil, and then the scallions, the water chestnuts, and finally the sesame seeds, sauté for two minutes until fragrant. Reduce heat to medium low, and add soy sauce, vinegar, hoisin, sugar, and chili crisp. Stir to combine and bring to a simmer. Simmer for two minutes.

Once the sauce has thickened slightly, the flavors will be very concentrated, you can taste the sauce here and see if you need to adjust to your preferences

Add the mushrooms, and continue to stir on low heat until the mushrooms are warmed through. Transfer to a serving dish.

Guests should serve themselves here, A large spoonful of the mushroom mixture onto the piece of lettuce, topped with a pinch of cilantro and scallions, and some peanuts, Followed by a squeeze of lime.

This will serve 4 as a appetizer, or two as a light dinner. To bulk it up serve with brown, or sticky rice.