Shiitake Mushroom Lettuce Wraps (Printable)

Savory mushrooms and crisp vegetables in Asian-style sauce, wrapped in fresh lettuce leaves.

# 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

# 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 and sauté ginger and garlic for 30 seconds until fragrant.
03 - Add sliced shiitake mushrooms to the pan. Cook for 3-4 minutes, stirring occasionally, until softened and lightly browned.
04 - Add julienned carrot and sliced 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 to coat everything evenly and cook for 1-2 minutes until the mixture is glazed and heated through.
06 - Remove the skillet from heat and stir in the sliced green onions. Let the mixture cool slightly before assembling.
07 - Spoon the mushroom and vegetable mixture into lettuce leaves. Top 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 Hints:

01 -
  • They come together in under 35 minutes but taste like something from a restaurant
  • The contrast of textures makes every bite interesting
  • You can customize the filling based on what's in your fridge
02 -
  • Don't overcrowd the pan when cooking the mushrooms or they'll steam instead of sauté
  • Butter lettuce leaves are delicate, so separate them carefully and keep the ones that hold their shape best for serving
  • The filling continues to release moisture as it sits, so serve immediately for the best texture
03 -
  • Pat your mushrooms dry with a paper towel before cooking for better browning
  • If the filling seems too wet, let it cook an extra minute to reduce the liquid before adding the sauce

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