Go away it to The Pioneer Lady star Ree Drummond to dream up a meatless recipe that’s not solely satisfying however tastes pretty much as good as the unique, too. Learn the way to make her Mushroom “Cheesesteak” Lettuce Wraps for a quick and lightweight weeknight meal.
Drummond’s recipe is on the sunshine facet
The Meals Community character nonetheless loves meat (she is married to a cattle rancher, in spite of everything) however recently has been providing followers lighter fare in her recipes. From her Tomato Tacos which use a hollowed-out tomato because the car for what’s primarily a taco salad to her Grilled Cauliflower Steaks with a divine and tart yogurt sauce, Drummond isn’t outlined just by meat.
The mom of 5 confessed on her Pioneer Woman blog that, in her faculty days in California, she was a dyed-in-the-wool vegetarian. “And I stuck with it, too, convincing myself that if I ever did have a weak moment and eat meat, I’d probably get wickedly ill and be unable to accomplish any productive shopping on Melrose Avenue or hang with the celebs at Spago that night,” she wrote. “So I subsisted on vegetables, pasta, cheese, tofu, and coffee Haagen Dazs. More than that, I always had the VEGETARIAN card to whip out at parties and get-togethers, just in case I ever felt like I needed some added identity. It worked just fine. And I kept it up through all my years at U.S.C.”
How to make her Mushroom ‘Cheesesteak’ Lettuce Wraps
These lettuce wraps come collectively shortly (discover portions and recipe video on the Food Network site); Drummond requires soy sauce, balsamic vinegar, garlic powder, dried oregano, black pepper, giant portobello mushrooms, olive oil, purple bell pepper, yellow onion, provolone cheese, and butter lettuce.
“I love lettuce wraps,” Drummond admitted within the recipe’s video, “because they eliminate the bread from any situation. But also, just using mushrooms instead of the beef for the cheesesteak part of it is kind of a triumph. I think mushrooms are downright meaty when you cook them a certain way. Don’t tell any cattle rancher in Osage County that I said that!”
The mushrooms are cleaned up, sliced, and marinaded briefly in a combination of the soy sauce, balsamic vinegar, garlic powder, and oregano (“It kind of helps mushrooms get that meaty, steaky quality”). Sautee the mushrooms, onions, and bell pepper till tender “and the moisture from the mushrooms has all given off.” As soon as totally cooked and caramelized, the mushroom slices could persuade even meat-eaters that it’s steak.
Noting that “these are cheesesteaks,” Drummond subsequent locations a number of slices of provolone cheese on the greens (“I’m not going to lighten up in that regard!”) and returns the lid to the skillet to enable the cheese to soften. As soon as melted, the cheese is stirred in with the greens, that are then positioned within the lettuce leaves.
Drummond’s plant-based cheesesteaks have been a hit with many reviewers
Fairly a few reviewers tried the cook dinner’s lighter tackle the traditional sandwich and have been shocked at how a lot they favored it.
“I loved this so much! Honestly, I did without the lettuce, because it doesn’t add anything to the experience. Super quick, easy, nutritious, and delicious dinner!,” mentioned one house cook dinner.
One other reviewer added, “I thought this was great. Hey, it’s NOT a cheesesteak, but it is very satisfying. Not always a fan of Ree’s recipes, but this was quick, easy, and super tasty. I’ll be making it again.”