Mushroom Lettuce Cups

How to Cook Mushroom Lettuce Cups

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1. Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms in a single layer and cook for 5 minutes without stirring, then stir and cook for 3 minutes more, until the liquid has gone and the mushrooms are dark.

   Mark done Start 5 min timer

2. Add the garlic and ginger and cook for 1 minute. Stir in the water chestnuts, tamari, rice vinegar and pepper and cook for 1 minute.

   Mark done Start 1 min timer

3. Take the pan off the heat and stir in the sesame oil and half the spring onions.

   Mark done

4. Spoon the filling into the lettuce leaves and top with the remaining spring onions and the sesame seeds.

   Mark done

Things to Watch For

1. Pulse the mushrooms in a food processor if you prefer; keep the pieces small but not a purée.
2. If the pan looks crowded, cook the mushrooms in two batches.
3. Use tamari labelled gluten free if you need the dish to be gluten free.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve It With

A cucumber salad · Miso soup · Steamed rice

Storing Leftovers

The filling keeps in the fridge for up to 3 days. Fill the lettuce cups just before serving.

Quick Answers

Mushroom Lettuce Cups Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.