These Spicy Mushroom Lettuce Wraps were an experiment in trying to create a vegan version of that famous P.F. Chang’s recipe I used to know and love.

When I saw a famous Food Network chef put portobello mushrooms through the shredding blade of a food processor, my mind began to race. Why didn’t I think of that?

I removed the stems and gills of 4 portobello mushrooms, sliced lengthwise and put through the food processor with the blade you would normally use to shred lettuce, cheese, etc.

I then sauteed the vegetables (onions, celery and carrots) in a small amount of oil and season with salt and pepper. Add the garlic once they are almost finished cooking.

I separately sauteed the mushrooms in an even smaller amount of oil. The mushrooms naturally have high water content and we want to keep them as dry as possible as they cook. This also means no salt. Salt draws out moisture from vegetables. Fold them all together with sliced water chestnuts and this is what we get!

I used butter lettuce for the wraps, but you could use bibb lettuce. Additionally, I fried up some Chinese rice noodles. Most stores sell some variety of crispy asian noodle any of which would work just as well. I really love the contrast and crunchiness of the white rice noodles.

The sauce consists of hoisin sauce, soy sauce, rice wine vinegar, hot sauce and freshly grated ginger. For an even spicier sauce, you could add red pepper flakes. Whisk together and serve on the side.

Garnish with sliced green onions and serve hot.

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