Shiitake Mushroom Lettuce Wraps

The first time I made these lettuce wraps was on a Tuesday evening when I wanted something lighter than our usual dinner rotation. My kitchen filled with the most incredible aroma of ginger and garlic hitting hot oil, and I knew immediately this would become a regular thing. What I did not expect was how satisfying something so crisp and fresh could feel.

Last summer I served these at a small dinner party, and my friend who claims to hate vegetables went back for thirds. There is something about the interactive nature of wrapping your own bites that makes the whole experience feel more communal and fun. Plus watching people customize their wraps with extra cilantro or chili flakes is kind of the best part.

Ingredients

• 200 g fresh shiitake mushrooms: These bring such a deep umami flavor and meaty texture that really makes the filling substantial
• 1 small carrot: Julienned thin adds this perfect sweetness and crunch that balances the savory mushrooms
• 1/2 red bell pepper: I love the pop of color and fresh crispness it brings to every bite
• 2 green onions: They add this mild oniony brightness that ties everything together
• 1 small clove garlic: Freshly minced is non negotiable here for that aromatic base
• 1 tsp fresh ginger: Grated right into the pan gives this warm zing that elevates the whole dish
• 1 head butter lettuce: These cups are perfectly sturdy yet tender, though romaine works in a pinch
• 2 tbsp soy sauce: The foundation of our savory glaze, tamari keeps it gluten free
• 1 tbsp hoisin sauce: This adds that subtle sweetness and depth that makes it taste takeout worthy
• 1 tsp sesame oil: A little goes a long way for that nutty finish
• 1 tsp rice vinegar: Cuts through the richness and brightens everything up
• 1/2 tsp honey or maple syrup: Just enough to round out the salty elements
• 1/4 tsp chili flakes: Optional but I love that gentle heat in the background
• 1 tbsp toasted sesame seeds: These add such a lovely crunch and nutty garnish
• Fresh cilantro leaves: Brings this herbal freshness that wakes up your palate

Instructions

Whisk up the sauce:

In a small bowl, combine soy sauce, hoisin, sesame oil, rice vinegar, honey, and chili flakes until smooth

Wake up the aromatics:

Heat your skillet over medium high, add a splash of oil, then sauté ginger and garlic for just 30 seconds until fragrant

Cook the mushrooms:

Add shiitake slices and cook for 3 to 4 minutes until they soften and start to brown nicely

Add the crunch:

Toss in carrot and bell pepper, sautéing for another 2 to 3 minutes until they are crisp tender

Glaze everything:

Pour that sauce over the vegetables and toss well, cooking for 1 to 2 minutes until everything is coated and glossy

Finish with green onions:

Remove from heat and stir in the green onions so they stay bright and fresh

Assemble and serve:

Spoon the filling into lettuce cups and top with sesame seeds and cilantro, then serve immediately while everything is still warm

Save

These wraps have become my go to when I want something that feels indulgent but actually leaves me feeling light and energized. There is something almost meditative about assembling each little bundle, taking that first crisp bite, and getting all those layers of flavor at once.

Making Ahead

You can prep all the vegetables and sauce up to a day in advance, just keep everything separate in containers. The mushrooms and vegetables cook up in minutes when you are ready to eat, which makes this perfect for busy weeknights or meal prep situations.

Getting the Right Texture

I have learned that cutting all the vegetables to roughly the same size makes such a difference in how satisfying each bite feels. The goal is to get a little bit of everything in each wrapper, so uniform pieces help everything distribute evenly.

Customizing Your Wraps

Sometimes I add diced avocado for creaminess or crushed peanuts for extra protein. The sauce base is versatile enough to handle whatever additions you prefer.

• Try adding mung bean sprouts for extra crunch
• A drizzle of sriracha takes it to the next level if you like heat
• Extra hoisin on the side never hurt anyone

Save

Hope these bring as much joy to your table as they have to mine.

Recipe FAQs

→ What type of lettuce works best for wraps?

Butter lettuce and romaine are both excellent choices. Butter lettuce leaves are tender and cup-shaped, making them easy to fill. Romaine offers more crunch and structure. Both hold the filling well without tearing.

→ Can I make these ahead of time?

Prepare the mushroom filling up to a day in advance and store it refrigerated. Reheat gently before serving. However, assemble the wraps just before eating to keep the lettuce crisp and prevent sogginess.

→ How can I add more protein?

Diced tofu or tempeh work beautifully when added with the mushrooms. You could also incorporate cooked ground chicken, turkey, or pork for a non-vegetarian version. Edamame is another protein-rich option.

→ What can I substitute for hoisin sauce?

Mix equal parts soy sauce, peanut butter, and a touch of honey or molasses for a homemade alternative. Oyster sauce creates a similar umami-rich profile, though the flavor will be slightly different.

→ Are these wraps gluten-free?

They can be easily made gluten-free by using tamari instead of soy sauce and ensuring your hoisin sauce is certified gluten-free. Most other ingredients are naturally gluten-free, but always check labels to be certain.

→ How do I prevent the lettuce from wilting?

Wash and dry the lettuce leaves thoroughly, then store them with a paper towel to absorb excess moisture. Keep them refrigerated until ready to fill. Avoid over-filling the cups, and serve immediately after assembly.