Shiitake Mushroom Lettuce Wraps (Print Version)

Crisp lettuce cups filled with savory mushrooms and vegetables in tangy Asian glaze

# 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; set aside.
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 and cook for 3–4 minutes until softened.
04 - Add carrot and bell pepper; sauté for another 2–3 minutes until crisp-tender.
05 - Pour the sauce over the vegetables, toss well, and cook for 1–2 minutes until everything is 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 cilantro. Serve immediately.

# Expert Advice:

01 -
  • The contrast between cool crisp lettuce and hot seasoned mushrooms creates something almost magical in every bite
  • Everything comes together in under 40 minutes but tastes like you spent much longer on it
02 -
  • Overcrowding your pan will steam the mushrooms instead of sautéing them, so cook in batches if your skillet is on the smaller side
  • The sauce thickens quickly once it hits the hot pan, so have everything ready before adding it or you might end up with overly sticky filling
03 -
  • Pat your mushroom slices dry with paper towels before cooking so they sear rather than steam in their own moisture
  • Toast your sesame seeds in a dry pan for just 2 minutes until golden and fragrant, which brings out so much more flavor

Go Back