1 1/2 tablespoons canola oil, divided
3 cups coarsely chopped shiitake mushroom caps (about 1/2lb)
1 1/4 pounds ground turkey
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
1 cup thinly sliced green onions (about 4)
1 (8oz) can sliced water chestnuts, drained and coarsely chopped
12 Boston lettuce leaves
3 tablespoons hoisin sauce
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons Sriracha (hot chile sauce)
1/4 teaspoon salt

1 1/2 tablespoons canola oil, divided 3 cup s coarsely chopped shiitake mushroom caps (about 1/2lb) 1 1/4 pounds ground turkey 1/2 teaspoon minced garlic 1/2 teaspoon minced peeled fresh ginger 1 cup thinly sliced green onions (about 4) 1 (8oz) can sliced water chestnuts, drained and coarsely chopped 12 Boston lettuce leaves 3 tablespoons hoisin sauce 2 tablespoons lower-sodium soy sauce 1 tablespoon rice vinegar 2 teaspoons Sriracha (hot chile sauce) 1/4 teaspoon salt

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms; saute 5 minutes or until tender, stirring occasioanlly. Place mushrooms in a large bowl. heat remaining 1 1/2 teaspoons oil in pan over medium-high heat. Add turkey, garlic, and ginger to pan; cook 6 minutes or until turkey is browned, stirring to crumble. Add turkey mixture, onions, and water chestnuts to mushrooms in bowl; stir will.
2. Spoon 1/2 cup turkey mixture into each lettuce leaf. Combine hoisin, soy sauce, rice vinegar, Sriracha, and salt in a small bowl, stirring with a whisk. Serve sauce with lettuce cups.