Sticky Sesame Mushroom Lettuce Cups
Prep Time
15 minutes
Prep Notes
Free of: gluten/wheat, dairy, eggs, corn, soy, refined sugar
Cooking Time
15 minutes
Yields
5-6 lettuce cups
Ingredients
1 cup baby portobello mushrooms
½ teaspoon tapioca starch + 1 teaspoon water
1 tablespoon sesame oil
1-2 tablespoons unrefined virgin coconut oil
½ teaspoon ground ginger
2 tablespoons coconut aminos
2 tablespoons tapioca starch (separate than the amount above)
1-2 tablespoons maple syrup
6 purple cabbage cups or butter leaf lettuce leaves (can even use romaine lettuce, swiss chard, savoy cabbage)
Chopped scallions, sesame seeds, shredded cabbage / carrots, watermelon radish, cilantro, for garnish (optional)
Directions
Slice mushrooms into thick slices. Toss them in the ½ teaspoon tapioca starch + 1 teaspoon water.
In a pan over medium medium-high heat, heat the sesame oil and coconut oil. Add in mushrooms, ginger, coconut aminos, and a pinch of salt, and sauté until completely crisp on both sides, about 7-10 minutes.
Add the tapioca starch and maple syrup to the mushrooms in pan, and stir to prevent burning. Let thicken up, about 2 to 3 minutes (the mushrooms will start to get “sticky”), then remove from heat, and allow to cool slightly.
Serve in lettuce cups, and add garnishes. Enjoy!