Mushroom and walnut lettuce cups

Method

1. Wipe the mushrooms and cut them into quarters. Roughly chop the walnuts. Finely chop the onion, crush the garlic and thinly slice the spring onions.
2. Put the mushrooms and walnuts in a food processor and pulse in short bursts until they look like coarse mince. If you have no processor, chop them very finely with a sharp knife.
3. Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 5 minutes until soft. Stir in the garlic for 1 minute.
4. Add the mushroom and walnut mixture and cook for 10 to 12 minutes, stirring often, until the water has cooked off and the mixture is dark and slightly crisp at the edges.
5. Stir in the cumin, smoked paprika and tomato purée with a splash of water, and cook for 2 minutes more. Season with salt, black pepper and a squeeze of lime juice.
6. Separate the little gem leaves and pick the 6 to 8 biggest cups. Spoon in the filling.
7. Top with the spring onions and serve with the remaining lime cut into wedges.

Tip Cook the mushroom mixture until the pan is nearly dry, because any water left makes the lettuce cups soggy. Cool it slightly before spooning in.

Photo made with AI.

From Nosha · nosha.app