Shiitake Mushroom Lettuce Wraps (Printable)
Crisp lettuce wraps with sautéed shiitake mushrooms, julienned vegetables, and Asian-inspired glaze.
# 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 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 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 pan. 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 pan from heat and stir in sliced green onions, allowing them to wilt slightly from the residual heat.
07 - Spoon the warm mushroom mixture into prepared lettuce leaves. Top generously with toasted sesame seeds and fresh cilantro leaves.
08 - Arrange the filled lettuce wraps on a serving platter and serve immediately while the filling is still warm.
# Expert Suggestions:
01 -
- The combination of meaty shiitake mushrooms and crisp lettuce creates this perfect texture contrast that keeps every bite interesting
- You get all those savory Asian flavors without feeling heavy or weighed down afterwards
- Everything comes together in under 35 minutes but tastes like something from a restaurant
02 -
- Do not skip removing the mushroom stems, they can be tough and woody which ruins the texture
- Butter lettuce cups work best but if you use romaine, try to find heads with larger, more cup shaped leaves
- The filling needs to be served warm but not piping hot or it will wilt the lettuce too quickly
03 -
- Pat your mushrooms dry before slicing so they brown properly instead of steaming
- Toast your sesame seeds in a dry pan for 2 minutes before serving for the best flavor