Recipe Courtesy of Mushrooms Canada.
Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.
Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.
Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.
Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.