Everyone loves mushroom lettuce wraps!
Vietnamese mushroom lettuce wraps are the perfect start to an Asian-themed meal or to bring to a potluck. I brought these to a potluck last week held in honor of a friend visiting from Asheville, NC. By the end of dinner, all that was left was one lonely lettuce leaf!
Making mushroom lettuce wraps healthier
I wanted to make these lettuce wraps healthier than the restaurant variety, so added more vegetables (like onion, garlic, zucchini, carrot, and bamboo shoots), and left out the soy, sugar, and gluten. Instead of soy sauce or tamari I used Coco Aminos (I like the Big Tree Farms brand) and added brown rice vinegar for some tang.
What kind of mushrooms and lettuce should I use?
I like to use a variety of mushrooms in this recipe, but you can use any mushrooms that are fresh and available, such as crimini, white button, oyster, or shiitake.
As far as lettuce goes, I like leaf lettuce or butter lettuce because the leaves are big enough to hold some mushroom filling and tender enough to easily bite through.Print
This recipes is a vegan, gluten-free version of Chicken Lettuce Wraps served at Asian restaurants.
- 2 tablespoons untoasted sesame oil
- 1/2 cup leek, spring onion, or sweet onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 3 cups mushrooms (crimini, shiitake, and/or oyster), thinly sliced
- 1 cup carrots, small dice
- 1 cup zucchini, small dice
- 1/2 cup water chestnuts or celery, finely chopped or sliced
- 1/2 cup bamboo shoots, finely chopped (optional)
- 1 1/2 teaspoons brown rice vinegar
- 2 tablespoons coconut aminos (Big Tree Farm brand recommended)
- sea salt, to taste
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup green onions, thinly sliced
- 1 head green or red leaf lettuce, butter lettuce, or Romaine lettuce
- Heat large skillet or wok on medium-high heat. Make sure all ingredients are prepped so they can be added to the pan quickly. Add sesame oil and swirl to coat pan.
- Add onion, garlic, ginger, and a pinch of salt. Sauté for about a minute. Reduce heat a bit to prevent burning.
- Add carrots, zucchini, and another pinch of salt and sauté a few minutes more.
- Add mushrooms and sauté until mushrooms are cooked through.
- Add water chestnuts and bamboo shoots.
- Season with brown rice vinegar, coconut aminos, and sea salt (to taste).
- Put mushroom filling into a serving bowl in the middle of a large plate or platter. Garnish with cilantro and green onion. Place lettuce leaves around the bowl or on a separate plate. To serve, take a lettuce leaf, place a spoonful or two of mushroom filling onto the leaf, and eat like a taco.
- For a heartier appetizer or main dish, add 1/2 lb. cooked chicken thigh cut into bite-sized pieces. Adjust seasonings.