BHA & BHT Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are the kind of light, vibrant dish that looks impressive on a platter but comes together in a single skillet with minimal fuss. Cremini mushrooms get cooked down until deeply golden and caramelized, then tossed in a glossy glaze built from coconut aminos, pure maple syrup, and apple cider vinegar — a combination that hits sweet, savory, and tangy all at once. The fresh ginger, garlic, and turmeric layered in during cooking give the whole thing a warmth and depth that makes it feel anything but simple. Avoiding BHA and BHT can be trickier than it sounds, since those preservatives sneak into packaged sauces, condiment blends, and even some cooking oils — but every ingredient here is naturally clean and easy to source. Coconut aminos stand in beautifully for conventional soy sauce without any of the additive concerns, and the rest of the lineup is just whole, recognizable food. Crisp butter lettuce leaves act as the perfect edible vessel, and a finish of fresh cilantro, scallions, and a squeeze of lime keeps everything bright and lively. Whether you're serving these as a starter or a light main, they 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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