» 3 tbs tamari or liquid aminos
» 2 tbs raw agave nectar or honey
» 1 tbs sesame oil
» 1/2 tbs minced garlic
» 1 tsp minced ginger
» 1/2 tsp Gochugaru (Korean chili powder), chili flakes, or smoked paprika
» 1/2 cup grated pear (about 1/2 a pear)
» 4 cup sliced shiitake, oyster, or portabella mushrooms
» 4-6 medium romaine, leaf, or butter lettuce leaves
» bean sprouts, for garnish
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Mix together the tamari, agave, oil, garlic, ginger, chili powder and pear in a medium bowl. Add mushrooms. Gently massage liquid into mushrooms with your hands. Marinate 20-30 minutes. Drain and pile a portion into center of lettuce leaves. Wrap and enjoy. Makes 2-3 servings.
Tip: Make this a south-of-the-border dish by substituting taco seasoning and cumin for the Gochugaru, jicama for the pear, cilantro for the sprouts, and corn tortillas for the lettuce. Top with guacamole and tomatillo salsa.
CUTLINES: 4891: These marinated mushroom lettuce wraps are a unique and raw food twist on Korean Bulgogi.