Shiitake Mushroom Lettuce Wraps (Printable version)

Crisp lettuce cups with sautéed shiitake mushrooms, fresh vegetables, and tangy Asian glaze

# List of ingredients:

→ Vegetables & Mushrooms

01 - 7 oz fresh shiitake mushrooms, stems removed and sliced
02 - 1 small carrot, julienned
03 - 1/2 red bell pepper, thinly sliced
04 - 2 green onions, sliced
05 - 1 small clove garlic, minced
06 - 1 tsp fresh ginger, grated
07 - 1 head butter lettuce or romaine, leaves separated and washed

→ Sauce

08 - 2 tbsp soy sauce (or tamari for gluten-free)
09 - 1 tbsp hoisin sauce
10 - 1 tsp sesame oil
11 - 1 tsp rice vinegar
12 - 1/2 tsp honey or maple syrup
13 - 1/4 tsp chili flakes (optional)

→ Garnish

14 - 1 tbsp toasted sesame seeds
15 - Fresh cilantro leaves

# Directions:

01 - Whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, and chili flakes in a small bowl. Set aside until ready to use.
02 - Heat a non-stick skillet or wok over medium-high heat. Add a splash of oil, then sauté ginger and garlic for 30 seconds until fragrant.
03 - Add shiitake mushrooms to the skillet and cook for 3-4 minutes until softened and beginning to brown.
04 - Add carrot and bell pepper to the skillet. Sauté for another 2-3 minutes until vegetables are crisp-tender.
05 - Pour the prepared sauce over the vegetables. Toss well to coat and cook for 1-2 minutes until everything is glazed and heated through.
06 - Remove from heat and stir in green onions. Let the mixture cool slightly before assembling.
07 - Spoon the mushroom mixture into lettuce leaves. Top with toasted sesame seeds and fresh cilantro leaves.
08 - Serve immediately while lettuce is crisp and filling is warm.

# Expert Advice:

01 -
  • You get all those rich umami flavors without feeling weighed down afterward
  • The crisp lettuce against warm savory filling creates this perfect temperature contrast
  • Everything comes together in under 40 minutes with ingredients you can actually find
02 -
  • Do not skip the step of toasting your sesame seeds first it takes two minutes and transforms the entire dish
  • Lettuce wraps start getting soggy after about 30 minutes so keep the filling and cups separate if you are prepping ahead
  • The filling actually tastes better after sitting for 10 minutes so make it first then assemble right before serving
03 -
  • Get your pan properly hot before adding the aromatics or they will steam instead of sizzle
  • Do not crowd the mushrooms when cooking or they will boil in their own liquid instead of browning
  • Room temperature lettuce cups are less fragile than cold ones so let them sit out while you cook the filling

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