Curried oyster mushroom lettuce wraps are great option for your taco Tuesday, a starter, a snack, or a different way to have your salad. These are easy to prepare and quite versatile. My belief when it comes to salads is there are not set rules and finding fun ways to eat salads, just makes you want to eat more of them.
There are really no rules when it come to making salads
The best types of lettuce to use for lettuce wraps are small heads little gem, bibb or butter lettuce. With these lettuce wraps, celery adds crunch and golden raisins add some sweetness. You can use chopped dates in place of raisins or leave them out completely. Again there are really no strict rules here.
Oyster Mushrooms a great plant-based meat or chicken alternative.
Sure they are not meat or chicken, but they can be prepared and seasoned in ways that help you not miss either. I use oyster mushrooms, and mushrooms in general, regularly and treat them like I would treat my “meats” when I was a conventional eater. In this recipe they are meatiness and texture to the lettuce wraps. The deep flavours from the curry spice and paprika add depth. I certainly encourage you to try them. In this recipe you can also swap out oyster mushrooms for any mushrooms you have available to you.
When preparing oyster mushrooms or mushroom in general I wash them. Some people prefer not to do so. However, when I wash them I lay them out on a clean kitchen towel or paper towel lined tray and leave them dry for as long as possible so dry them. This is important as mushrooms have the tendency to absorb water.
Putting the salad cups together is a breeze
Once the mushrooms ready and vegetables are all prepared, putting the lettuce wraps together is a breeze. Place all the salad ingredients, except the lettuce, into a large serving bowl and mix together. Break the lettuce leaves from the stem, lay them out on a serving dish, fill each lettuce leaf with the salad mix and top with the curried oyster mushrooms.
You could use any dressing for to finish off this recipe or you could totally eat them they way they are. A creamy dressing adds to the texture. I used a simple mix of vegan mayonnaise, curry powder and a squeeze of lemon juice mixed together in a small bowl. Vegan coconut yoghurt is also an option if you do not have access to plant-based mayo. Then, spoon over the dressing in a quantity that suits you needs and top with some fresh coriander leaves. That’s it!
