• 500 g (~1 lb) fresh and dried Mushrooms.  Suggest a mix of portabello, oyster and dried shitake mushrooms.
  • 15 ml (1 tbsp) vegetable oil
  • 30 ml (2 1/2 tbsp) grated fresh ginger 
  • 45 ml (3 tbsp) cloves garlic, crushed 
  • 45 ml ea (3 Tbsp ea) soy sauce, hoisin sauce and rice vinegar 
  • 7 ml (1 ½ tsp) Worcestershire sauce 
  • 1-2 ml (¼ - ½ tsp) Asian Chile or hot sauce (optional) 
  • 125 ml (½ cup) chopped green onions 
  • 6 hearts of Romaine lettuce leaves.


  1. Rehydrate any mushrooms that you will use that are dried. Discard the stems, remove from the water when adequately re-hydrated.
  2. Finely chop mushrooms  to yield 6 cups . 
  3. Heat oil in a wok over medium-high heat and stir in mushrooms, ginger and garlic; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. 
  4. Stir in soy sauce, hoisin sauce, rice vinegar and Worcestershire sauce. 
  5. Reduce heat and simmer about 4-5 minutes to blend flavours. Taste and add chillie or hot sauce if desired. 
  6. Stir in green onion just before serving.Serve lettuce leaves and a serving bowl of the mushroom filling on a platter or tray. 
The mixture can be made in advance and reheated to serve. If you would like to add some meat to this dish then substituting half the mushroom for chicken is a very delightful substitution. You may also like to substitute half he mushroom with some diced seitan.

The suggested mushroom types is based on texture flavour and aroma. It is best to stay with the meatier types of mushrooms as the lighter types tend to reduce too much and leave a void.