Shiitake Mushroom Lettuce Wraps (Printable)
Crisp lettuce cups filled with savory glazed shiitake mushrooms and fresh vegetables in Asian-inspired flavors.
# 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
# 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 until ready to use.
02 - Heat a non-stick skillet or wok over medium-high heat. Add a splash of oil and 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 begin to soften and release 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 vegetable mixture. Toss well to coat everything evenly and cook for 1–2 minutes until the sauce thickens slightly and all components are heated through.
06 - Remove the skillet from heat immediately and stir in the sliced green onions, allowing them to wilt slightly from the residual heat.
07 - Spoon the glazed mushroom mixture into individual lettuce leaves. Top with toasted sesame seeds and fresh cilantro leaves just before serving.
08 - Arrange the filled lettuce wraps on a serving platter and serve right away while the filling is warm and the lettuce remains crisp.
# Expert Tips:
01 -
- The mushrooms get meaty and umamirich while staying completely plantbased
- You can prep everything ahead and just heat the filling when ready to eat
- Customizable endless addins mean it never gets boring
02 -
- Overcrowding the pan will steam the mushrooms instead of sautéing them. Work in batches if needed or use a larger pan.
- Butter lettuce wilts faster than romaine so assemble these right before eating if you want that satisfying crunch.
03 -
- Toast your sesame seeds in a dry pan for 23 minutes until golden. Their flavor transforms from subtle to incredible.
- If using butter lettuce choose heads with tight cups rather than loose leaves they hold filling better.