Lettuce Wrap It Up: Mushroom-Walnut Cups

Grab this

• 1/2 cup raw walnuts
• 450 g cremini mushrooms, wiped clean and quartered
• 1 tablespoon neutral cooking oil
• 1 small red bell pepper, finely diced
• 3 green onions, thinly sliced, white and green parts separated
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 3 tablespoons reduced-sodium tamari
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 12 large butter-lettuce leaves, washed and dried
• 1 small carrot, cut into fine matchsticks
• Lime wedges, for serving

Do this

1. Pulse the walnuts in a food processor 5 to 7 times until they are coarsely chopped. Tip them into a bowl. Add the mushrooms to the processor and pulse until they resemble small pebbles, stopping before they become a paste. If you do not have a processor, finely chop both by hand.
2. Warm a large skillet over medium heat. Add the walnuts and toast for 2 to 3 minutes, stirring often, until fragrant. Return them to the bowl.
3. Add the cooking oil to the skillet, then add the mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until their liquid evaporates and the edges begin to brown.
4. Stir in the bell pepper, white parts of the green onions, garlic and ginger. Cook for 3 minutes, until the pepper is just tender.
5. Whisk the tamari, maple syrup, lime juice, sesame oil, cornstarch and water in a small bowl. Pour it into the skillet, add the toasted walnuts and stir for 1 to 2 minutes until the filling looks glossy and lightly thickened.
6. Spoon the hot filling into the lettuce leaves. Top with carrot and the green parts of the onions, then serve immediately with lime wedges.