In this traditional Thai dish mushrooms are the meat, seasoned and spiced with
lots of fresh mint and red pepper, for a satisfying eating experience.
1/2 of an orange zested and juiced
1/2 of a lime zested and juiced
2 tablespoons tamari or soy sauce
1 teaspoon grated fresh ginger
1 tablespoon olive oil
2 (8-ounce) packages white button or cremini
mushrooms, cleaned and chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
leaves, shredded carrots and
Additional chopped fresh cilantro and mint
tablespoons natural peanut butter (optional)
Combine orange zest and juice, lime zest and juice, oil, tamari and ginger; set
Heat olive oil over medium-high heat in a large skillet; add mushrooms and sauté
5 to 7 minutes or until caramelized. Add 2 to 3 tablespoons of reserved juice mixture
to pan, scraping to loosen browned bits from bottom of pan. Season with cilantro,
mint, red pepper and salt.
Serve mushrooms warm with cabbage leaves and additional toppings for wrapping
and scooping. If desired, combine peanut butter with remaining juice mixture to
serve as a thicker dressing/dipping sauce or serve sauce as is.
Recipe by: Regan of Healthy Aperture and Recipe Redux
Recipe and photograph provided courtesy of the Mushroom Council.