Shiitake Mushroom Lettuce Wraps (Print)
Crisp lettuce cups filled with savory glazed shiitake mushrooms and colorful vegetables for a refreshing Asian-inspired 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 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 until evenly distributed.
07 - Spoon the mushroom mixture into lettuce leaves, top with toasted sesame seeds and fresh cilantro leaves. Serve immediately while lettuce is crisp.
# Expert Advice:
01 -
- You get all those takeout flavors without the heavy feeling afterward
- The texture contrast between crisp lettuce and tender mushrooms is absolutely addictive
02 -
- Do not skip removing the shiitake stems, as they can be tough and chewy in the final dish
- Lettuce wraps are best assembled immediately, but the filling can be made ahead and gently reheated
03 -
- Work in batches if your skillet is crowded, or the mushrooms will steam instead of sauté
- Room temperature ingredients cook more evenly, so take the chill off your vegetables before starting