Sticky mushroom & pork in lettuce cups|Australian Mushrooms

300 g button mushrooms

3 cm piece of ginger

3 garlic cloves

1 long red chilli

8 iceburg lettuce leaves

1 tbsp iceburg lettuce leaves

2 tbsp olive oil

400 g lean pork mince

⅓ cup hoisin sauce

1 tbsp oyster sauce

½ bunch coriander, stalks trimmed

1 green shallot, finely sliced

2 tbsp fried Asian shallots

Cut the mushrooms into quarters. Grate the ginger and garlic on a fine grater. Finely chop the chilli. Trim the lettuce leaves into cup shapes.

Heat a large non-stick frying pan. Add half the oils and cook the mushrooms over medium heat for 3-4 minutes or until cooked. Place in a bowl. Add remaining oil and pork mince. Cook over high heat, breaking up the lumps with a wooden spoon, for 4 minutes or until cooked. Add ginger, garlic, chilli, hoisin and oyster sauces. Stir to combine and cook for another minute or until sticky. Stir through the cooked mushrooms.

Place in a warm serving bowl and sprinkle with the green shallots. Serve with the lettuce cups, coriander and fried shallots and let everyone help themselves.

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Sticky mushroom & pork in lettuce cups