Ingredients
- 8 ounces fresh mushrooms
- 1 onion chopped
- 4 cloves garlic
- 1 tablespoon minced ginger
- 1/2 lb. lean ground beef
- 1 tablespoon canola oil
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon ground mustard
- 1/4 teaspoon dried minced garlic
- 1/4 teaspoon dried minced onion
- 1 red pepper finely chopped
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 head Boston lettuce
- 1/2 cup shredded carrots
- 1/4 cup chopped cashews optional
Servings: servings
Instructions
- In food processor with metal blade, pulse mushrooms, onion, garlic and ginger until finely chopped. Add ground beef; pulse until combined.
- In large, nonstick skillet, heat oil over medium-high heat. Add mushroom mixture, thyme, oregano, mustard, garlic and dried onion. Cook, stirring often, 10 minutes, or until browned.
- Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer 5 minutes; remove from heat.
- Serve in Boston lettuce leaves garnished with shredded carrots and chopped cashews.
Recipe Credits:
Family Features, Mushroom Council
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