Carrageenan Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These vibrant little lettuce cups pack a serious punch of sweet, tangy, and savory flavor into every single bite. Cremini mushrooms get seared in coconut oil until deeply golden, then tossed in a glossy glaze made from coconut aminos, pure maple syrup, and apple cider vinegar — no processed thickeners or additives anywhere in sight. That matters more than it might seem, because carrageenan has a sneaky way of showing up in store-bought sauces, flavored vinegars, and even some coconut products, making homemade the smarter and safer call. Fresh ginger, garlic, and turmeric layer in warmth and earthiness, while cool butter lettuce leaves, bright cilantro, scallions, and a squeeze of lime keep everything feeling light and lively. The whole dish comes together in one skillet, which means less cleanup and more time actually enjoying what you made. Whether you're serving these as a starter, a light lunch, or a shareable weeknight dinner, they disappear fast — so consider doubling the mushroom batch.
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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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