Or you can call this a romaine lettuce “lasagna”. Whatever you call it, it will still tasty the same…delicious!
Earlier in the week, I purchased a family size bag of romaine lettuce because it was on sale. Of course, there’s a certain amount of salads I can eat before I get sick and tired of it. I wanted to come up with something else to use up with the chicken I had in the fridge, so I thought about the cabbage wraps my sister makes. She uses ground pork and fishcakes…but of course Gary and I don’t eat pork.
I called her and I asked her what she added in her recipe, and as we were talking, I came up with this idea. Since romaine is fairly hard to roll unless I wilt it first, why not layer it like a lasagna?
So this is what spawned from that idea.
Chicken Shitake Mushroom Romaine “Lasagna” Layers
1 lb boneless chicken thighs, ground (or use ground chicken)
8 dried shitake mushrooms (or use fresh)
2 scallions sliced
2 Tbsp soy sauce
1 Tbsp mirin
1 tsp salt
dash of white pepper
1 bunch romaine hearts
Soak dried mushrooms in cold water for about 20 minutes, or until softened.
Meanwhile, trim excess fat from chicken thighs and cut into 1” cubes, add to food processor. Squeeze water from mushrooms, break off mushrooms stems, discard stems, and add the mushroom caps to the food processor. Pulse both items in food processor a few times until ground.
Mix in scallions, soy sauce, mirin, salt and pepper until thoroughly combined.
Spray cooking oil in a 9” glass pan, line the bottom with a layer of the large leaves of the romaine lettuce. At this point, you can also add another layer of the little pieces that are from the middle of the heart.
Spread half the chicken mixture on the romaine. Repeat with another layer of romaine, then the rest of the chicken mixture, then top with the last layer of romaine.
Steam for 20 minutes, or until chicken is cooked through.
Cut into pieces, and enjoy!
This tasted great! This also reminded me of dumpling filling, so I might even use it for that!