Go away it to The Pioneer Woman 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 light-weight weeknight meal.
Drummond’s recipe is on the sunshine aspect
The Food Network personality 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 automobile 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 caught with it, too, convincing myself that if I ever did have a weak second and eat meat, I’d in all probability get wickedly ailing and be unable to perform any productive procuring on Melrose Avenue or cling with the celebs at Spago that night time,” she wrote. “So I subsisted on greens, pasta, cheese, tofu, and low Haagen Dazs. Greater than that, I at all times had the VEGETARIAN card to whip out at events and get-togethers, simply in case I ever felt like I wanted some added id. It labored simply superb. And I saved it up via all my years at U.S.C.”
Tips on 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 really like lettuce wraps,” Drummond admitted within the recipe’s video, “as a result of they get rid of the bread from any state of affairs. But in addition, simply utilizing mushrooms as a substitute of the meat for the cheesesteak a part of it’s type of a triumph. I feel mushrooms are downright meaty whenever you prepare dinner them a sure manner. Don’t inform any cattle rancher in Osage County that I stated that!”
The mushrooms are cleaned up, sliced, and marinaded briefly in a combination of the soy sauce, balsamic vinegar, garlic powder, and oregano (“It type of helps mushrooms get that meaty, steaky high quality”). Sautee the mushrooms, onions, and bell pepper till tender “and the moisture from the mushrooms has all given off.” As soon as absolutely cooked and caramelized, the mushroom slices might 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 loosen up in that regard!”) and returns the lid to the skillet to permit 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 had been successful with many reviewers
Fairly just a few reviewers tried the prepare dinner’s lighter tackle the traditional sandwich and had been stunned at how a lot they preferred it.
“I liked this a lot! Truthfully, I did with out the lettuce, as a result of it doesn’t add something to the expertise. Tremendous fast, straightforward, nutritious, and scrumptious dinner!,” stated one dwelling prepare dinner.
One other reviewer added, “I assumed this was nice. Hey, it’s NOT a cheesesteak, however it is vitally satisfying. Not at all times a fan of Ree’s recipes, however this was fast, straightforward, and tremendous tasty. I’ll be making it once more.”
RELATED: Ree Drummond’s Got Your Next Taco Tuesday Covered With These Crowd-Pleasing ‘Pioneer Woman’ Recipes
