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Turkey & Mushroom Lettuce Cups
with Peanut-Soy Sauce
35 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
Piled onto crispy romaine lettuce leaves, a savory filling of turkey, poblano pepper, and mushrooms come together with our umami-rich sauce, which combines peanut butter spread, sweet soy glaze, and spicy sambal. We're finishing each cup with crisp marinated radish and roasted peanuts for delightful crunch.
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Dietary Information
Carb Conscious
-
NutritionPER SERVING
-
Calories580 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
-
4 oz Mushrooms
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1 Poblano Pepper
-
1 Romaine Lettuce Heart
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1 Tbsp Smooth Peanut Butter Spread
-
3 oz Radishes
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1 Tbsp Sambal Oelek
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1 Tbsp Rice Vinegar
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3 Tbsps Roasted Peanuts
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2 cloves Garlic
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2 Tbsps Soy Glaze
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Wash and dry the fresh produce. Halve the radishes lengthwise; thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Separate the lettuce leaves. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, half the vinegar, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Marinate the radishes
In a bowl, combine the sliced radishes and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the pork
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until lightly browned. Add 1/4 of the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the pork is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
4
Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
5
Make the filling & serve your dish
Add the cooked vegetables to the bowl of cooked pork; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, marinated radishes, and chopped peanuts separately. Assemble each cup using 1 lettuce leaf. Enjoy!
1
Prepare the ingredients & make the sauce
Wash and dry the fresh produce. Halve the radishes lengthwise; thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Separate the lettuce leaves. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, half the vinegar, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Marinate the radishes
In a bowl, combine the sliced radishes and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the pork
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until lightly browned. Add 1/4 of the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the pork is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
4
Cook the vegetables
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
5
Make the filling & serve your dish
Add the cooked vegetables to the bowl of cooked pork; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, marinated radishes, and chopped peanuts separately. Assemble each cup using 1 lettuce leaf. Enjoy!
Tips from Home Chefs