2-¼cupcremini or white button mushroomsfinely chopped
¼poundmild Italian ground sausage
11" slice of gingerpeeled, then minced
1cupred bell pepperdiced
1small carrotskin peeled off, and then your choice of julienned, peeled, or grated
8-10lettuce leavesuse either green or red leaf lettuce, butter lettuce, or romaine lettuce
In a medium bowl, whisk together Teriyaki Sauce ingredients (rice wine vinegar through lime juice) until well blended. Set aside.In a large skillet, heat olive oil over medium-high heat.Add mushrooms and sausage and sauté for about 3-4 minutes until you no longer see any pink from the sausage, breaking up the sausage into little pieces as you stir. Add red peppers, garlic, and ginger, and sauté for another 2-3 minutes until the garlic and ginger have softened. Slowly pour in the teriyaki sauce mixture over the filling and sauté for another 2-3 minutes, until most of the liquid has been absorbed into the filling. Assemble lettuce leaves on a plate and spoon a few tablespoons of filling into each one or allow each person to assemble their own. Top with chopped cucumber and carrots. Eat up!
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