Mushroom lettuce wraps

A fresh, asian-inspired lettuce wrap that's good for summer dins. Mushrooms can be a tricky ingredient for fussy eaters. In this recipe the mushroom mixes in with the other ingredients, which disguises the texture and is a great way to start sneaking mushrooms in to meals...

Serves 3

INGREDIENTS:

Wrap ingredients-

• X1 pack shitake or chestnut mushrooms , diced into relatively big chunks

• X1 tin water chestnuts (you can get these from most big supermarkets in the world food section)

• X1 small leek

• X3 garlic cloves

• X1 thumb sized piece of ginger

• 50g rice

• 1 head of gem lettuce

Sauce-

• 2 tbsp black bean sauce

• 1 tbsp soy sauce

• 2 tsp sesame

• 1 tsp sugar

PRE-CHOPPING:

• Dice the mushrooms into relatively big chunks

• If you don’t own a food processor, slice the chestnuts, leek, garlic and ginger

KIT LIST:

• Food processor

• Frying pan

METHOD:

• First up, cook your rice according to the packet instructions.

• Mix all of your sauce ingredients together in a small bowl

• Now pop your chestnuts, garlic, ginger and leeks into a food processor and switch it on very briefly so everything is still in relatively big chunks, you don’t want it to turn into a paste.

• Fry your mushrooms over a low heat with a little bit of oil until they’ve realised their water and it’s evaporated, then put these in a mixing bowl.

• Next, fry up your chestnut and leek mixture over a low heat until the veg starts to soften. Add the sauce ingredients and continue to cook for another couple of minutes. You don’t want to overcook this, as otherwise it’ll be all mushy!

• Add this mixture to your mushrooms along with the rice and give everything a good stir.

• Put a good spoonful of the mixture in each lettuce leaf and roll up to make a wrap. I like to garnish mine with sesame seeds, spring onions and a good squirt of sriracha, but that might be too hot for any little 'uns!