Garlic Mushroom Lettuce Wraps

These garlic mushrooms are jammed packed with so much flavor, you won’t even realize you’re eating mushrooms! You could easily eat this over a bed of rice, but if youre like me— lettuce wraps are the way to go. I paired mine up with baby spinach for extra iron and fried garlic for extra texture— and WOW . If you try these, let me know how you like it !

What you’ll need:

Servings: 3

• 16oz mushrooms

• 1/2 cup water

• 1 T chicken bullon powder

• 1 T dark mushroom soy sauce (or regular soy sauce)

• 1 T oyster sauce

• 1 T honey

• 1 tsp white pepper

• 1 tsp cornstarch

• 3-5 fresh garlic cloves (pressed)

• 1 tsp butter

• 3-5 green onions (chopped)

• romaine lettuce

• baby spinach (optional)

• fried garlic (optional)

• fresh sliced cucumber (optional)

Instructions:

*Make sure all protein/ veggies are clean and dry

1. Start off by prepping sauce— To a half cup of water, add chicken bouillon powder, dark mushroom soy sauce, oyster sauce, honey, white pepper, and cornstarch. Mix well until contents are completely dissolved. Set aside.

2. Heat a large skillet pan on medium-high heat with a drizzle of olive oil . Once pan is warmed through, add in mushrooms. Do not disturb for a a few minutes until liquid starts to form. Start stir frying until liquid is mostly evaporated.

3. Once mushroom are mostly dry, low heat to medium low and add in butter, and pressed garlic cloves. You can also salt the mushrooms at this point if desired. Continue stir frying until mushrooms have some color.

4. Once mushrooms have some color, add in sauce mixture and lower heat to low. Continue stir frying until sauce thickens, then turn off heat and stir in chopped green onions. Transfer to a serving bowl.

5. To assemble, take on lettuce leaf, add some baby spinach (also love adding cucumbers, mushroom mix, fried onions *optional, and enjoy !