Mushroom Bulgogi Lettuce Wraps

I read recently about the steps you can take to avoid senility.

Don’t worry, this isn’t about to become a rant about getting old or some sad story. This article was relevant because, while on book tour, I seem to have lost my short term memory. It’s like my memory has skipped town and left no “Dear John” note to speak of. I’m not trying to be dramatic but I’ve concluded with all certainly that I have either: a) had a frontal lobotomy b) have the book tour equivalent of pregnancy brain or c) am just really bad at remembering things.

So you can understand why that article caught my eye. And one of the things it said to do was to study a foreign language, which is great because it’s one of my favorite things to do. I feel like learning a language is like decoding some secret that reveals awesome things like being able to ask for directions and figure out where those bathrooms are. Ok, I know, learning a language is not as rare as Indiana Jones in search of the grail, but I think it’s pretty awesome nonetheless.

But I don’t always have the time to attend language classes or hop off to some foreign land for cultural immersion — especially not right now. My compromise? I tell myself that by cooking dishes with cool foreign names I get to learn a new word with the added benefit of food to eat. And when I do study a language, I get obssessed with words that just sound cool when you say them including the words: cacahuetes, champignons, bresaola, and bulgogi. Are you seeing a food trend here? Because it’s there.

But back to champignons (Frenchy for mushrooms) and bulgogi because I combined them in this rather great dish. Not only is it a vegetarian take on the Korean BBQ classic dish, bulgogi, but because, in attempt to fire off those anti-senility synapses, I get to say things like, “Would you care for any more champignons bulgogi?” Or at least that is what I will say when I serve this at my upcoming holiday party.

Aida Mollenkamp Mushroom Bulgogi Lettuce Wrap Recipe