Thai-style mushroom lettuce cups recipe
Full of fresh and fragrant Thai flavours, these mushroom lettuce cups feel like a real treat yet are a healthy choice. Topped with toasted rice and crispy onions, make these for a special starter, side or light lunch.
See method- Serves 2
- Takes 20 mins
- 160 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp jasmine or basmati rice
- 300g chestnut or exotic mixed mushrooms, chopped
- 1 tbsp rapeseed oil
- 2 garlic cloves, crushed
- 4cm piece ginger, peeled and grated
- 1 finger chilli, finely chopped
- 2 tbsp reduced-salt soy sauce
- 1 lime, zested and juiced
- 4 spring onions, finely sliced
- 5g fresh mint, leaves picked and chopped
- 5g fresh coriander, leaves picked and chopped
- 2 Little Gem lettuces, trimmed, leaves separated
- crispy onions (optional)
- chilli oil (optional)
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Shop ingredientsEach serving contains
- Energy
- 670kJ 160.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 1.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 14.3gProtein 6.5gFibre 3.0g
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Method
- Toast the rice in a frying pan over a medium heat for 3-4 mins, tossing regularly, until lightly golden. Tip into a pestle and mortar; grind until crushed.
- Return the pan to the heat and dry-fry the mushrooms for 5 mins, stirring, until any water has evaporated and the mushrooms start to colour.
- Add the oil, garlic, ginger and chilli and stir-fry for 5 mins. Stir through the soy sauce and lime juice, then remove from the heat. Stir in the lime zest, spring onions, mint and coriander.
- Arrange the Little Gem cups on a platter and divide the mushroom mix between them. Sprinkle over the toasted rice, then add crispy onions and chilli oil to serve, if you like.
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