Shiitake Mushroom Lettuce Wraps (Printable)
Crisp butter lettuce wraps filled with savory glazed shiitake mushrooms and fresh Asian vegetables.
# What You'll 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
# Directions:
01 - Whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, honey, and chili flakes in a small bowl until well combined. Set aside for later 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, being careful not to burn them.
03 - Add sliced shiitake mushrooms to the pan and cook for 3-4 minutes, stirring occasionally, until they have softened and released their moisture.
04 - Add julienned carrot and sliced bell pepper to the skillet. Sauté for another 2-3 minutes until vegetables are crisp-tender but still retain some crunch.
05 - Pour the prepared sauce over the vegetables, toss well to coat evenly, and cook for 1-2 minutes until everything is glazed and heated through.
06 - Remove the skillet from heat and stir in the sliced green onions, allowing them to wilt slightly from the residual heat.
07 - Spoon the mushroom and vegetable mixture into prepared lettuce leaves. Top with toasted sesame seeds and fresh cilantro leaves.
08 - Arrange wraps on a serving platter and serve immediately while the filling is still warm and the lettuce remains crisp.
# Cooking Tips:
01 -
- Everything happens in one pan so you spend less time washing up and more time eating
- The combination of hot glazed mushrooms against cold crisp lettuce creates that perfect temperature contrast restaurants nail
02 -
- Overcrowding the pan will steam the mushrooms instead of searing them so cook in batches if your skillet is smaller
- The lettuce leaves need to be completely dry or the sauce will slide right off instead of clinging to the filling
03 -
- Wash and dry lettuce leaves ahead of time and store them wrapped in paper towels in the fridge
- Double the sauce recipe and keep the extra in the refrigerator for quick weekday stir fries