Beef Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are the kind of dish that makes you forget you ever wanted something heavier on the plate. Cremini mushrooms get seared in coconut oil until their edges are deeply golden, then tossed in a glossy glaze of coconut aminos, pure maple syrup, and apple cider vinegar — sweet, tangy, and just a little savory all at once. Garlic, fresh ginger, and turmeric go in at exactly the right moment so they bloom without burning, layering in warmth and a gorgeous golden hue. The whole thing gets spooned into cool, crisp butter lettuce leaves and finished with scallions, fresh cilantro, and a bright hit of lime juice. It's a recipe that proves plant-forward eating doesn't have to mean bland or boring — this is genuinely exciting food. Everything comes together in one skillet, which means less cleanup and more time enjoying the results. Serve it as a light main or a shareable starter and watch it disappear fast.
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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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