Shiitake Mushroom Lettuce Wraps (Print)
Crisp lettuce leaves filled with savory glazed mushrooms and vegetables for a light Asian-inspired bite.
# Ingredient List:
→ 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 Steps:
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. Serve immediately while lettuce remains crisp.
# Expert Suggestions:
01 -
- Everything comes together in under 35 minutes but tastes like you spent forever on it
- The contrast between warm, savory mushrooms and cool, crisp lettuce is utterly addictive
02 -
- Overcrowding your pan will steam the mushrooms instead of sautéing them—work in batches if needed
- The lettuce leaves should be completely dry or the sauce won't cling properly to the filling
03 -
- Pat your mushrooms dry with a paper towel before cooking—they'll brown better and won't steam in their own moisture
- Let the filling cool slightly before assembling so the lettuce stays crisp and doesn't wilt from the heat