Garlic Ginger Mushroom Lettuce Wraps

These super-savory lettuce wraps feature a mix of mushrooms and plenty of peanuts for crunch. Refrigerated garlic and ginger pastes help keep prep to a minimum. If you want a boost of vegetarian protein, stir in a scrambled egg or crumbled tofu after the mushrooms are done cooking and before you add the sauce.

Ingredients

  • 2 tablespoons neutral oil, such as canola or avocado
  • 12 ounces sliced fresh mixed wild mushrooms (such as cremini, shiitake and oyster)
  • 2 cups shredded coleslaw mix
  • ⅓ cup thinly sliced scallions (about 3 medium), plus more for garnish
  • ½ cup unsalted dry-roasted peanuts, coarsely chopped, divided
  • 2 teaspoons refrigerated garlic paste
  • 2 teaspoons refrigerated ginger paste (from tube)
  • 3 tablespoons hoisin sauce
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 head butter lettuce, separated into leaves

Directions

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