Artificial Food Coloring Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are the kind of dish that looks impressive on a platter but comes together in a single skillet with nothing but whole, recognizable ingredients. The glaze — built from coconut aminos, pure maple syrup, and apple cider vinegar — delivers that sweet-savory punch you'd normally expect from a sauce loaded with additives and dyes, but every component here is completely clean. Cremini mushrooms get cooked down until deeply golden and caramelized, then tossed with fresh garlic, ginger, and turmeric before the glaze goes in and thickens into something genuinely crave-worthy. Butter lettuce leaves act as crisp, cool cups that balance all that warm, sticky richness perfectly. A finish of scallions, cilantro, and a squeeze of fresh lime keeps everything bright and lively. For anyone navigating a diet free from synthetic dyes, this is the kind of recipe that proves you're not giving anything up — you're just cooking smarter with better ingredients.
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Learn more →Ingredients
4 servings
For the mushrooms
- 2 tbsp coconut oil
- 1 lb cremini mushrooms, stems trimmed, caps thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp fine sea salt
For the glaze
- 3 tbsp coconut aminos
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
For serving
- 1 head butter lettuce, leaves separated and washed
- 3 scallions, thinly sliced
- ¼ cup fresh cilantro leaves
- 1 tbsp fresh lime juice
- 1 tsp lime zest (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, maple syrup, and apple cider vinegar until combined. Set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden brown and the mushrooms begin to release their liquid.
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