Shiitake Mushroom Lettuce Wraps (Printable Version)

Crisp lettuce cups filled with savory glazed mushrooms and fresh vegetables for a light Asian-inspired appetizer or meal.

# What You Need:

→ 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

# How to Make It:

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 pan 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 and cook for 1-2 minutes until everything is evenly glazed and heated through.
06 - Remove from heat and stir in green onions.
07 - Spoon the mushroom mixture into lettuce leaves. Top with toasted sesame seeds and fresh cilantro.
08 - Serve immediately while lettuce is crisp and filling is warm.

# Expert Advice:

01 -
  • That perfect contrast between hot, savory filling and cool, crisp lettuce hits every satisfying button
  • Comes together in under 40 minutes but tastes like something from a restaurant you actually love
02 -
  • Overcrowding the pan will make your mushrooms steam instead of sauté, so work in batches if your skillet is on the smaller side
  • Lettuce wilts fast once it hits hot filling, so assemble these right before serving and don't prep the leaves too far in advance
03 -
  • Butter lettuce cups are way easier to work with than romaine since they naturally form these perfect little cups, but sometimes romaine is all you can find and that's totally fine
  • Pat your mushrooms dry before slicing them, otherwise they release too much water and end up braising instead of sautéing

Go Back