Moroccan Mushroom Lettuce Wraps

mushroomcouncil.com

tpotts

SCALE 1x 2x 3x

subheading: Cucumber Salad:

2 cups diced tomatoes

2 cups diced cucumber

¼ cup diced red onion

⅓ cup finely chopped flat-leaf parsley

2 tablespoon fresh lemon juice

1 tablespoon olive oil salt and pepper, to taste

subheading: Mushroom Mix:

1 tablespoon olive oil

6 ounces crimini mushrooms, chopped

2 portabella mushrooms, chopped

6 ounces white button mushrooms, chopped

3 garlic cloves, minced

¼ cup white or yellow onion, chopped

2 tsp paprika

½ tsp cumin

⅛ teaspoon cinnamon

1 teaspoon crushed red pepper flakes (reduce to ½ tsp if you don’t like heat)

Zest from one lemon

2 tablespoons freshly squeezed lemon juice, from one lemon

1- ¾ teaspoons salt

½ tsp freshly ground black pepper

subheading: Tahini Sauce:

1 cup tahini sesame seed paste

¾ cup lukewarm water

3 cloves garlic, finely minced

1 fresh lemon juice

¼ teaspoon salt, or more to taste

2 teaspoons fresh parsley, minced

subheading: Lettuce Cups:

One head of butter lettuce

Hemp seeds

Sunflower seed

2 green onions

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