Cashew Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are the kind of light, vibrant dish that disappears fast at any table. Cremini mushrooms get seared in coconut oil until 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. Fresh ginger and turmeric bring warmth and a subtle earthiness that makes the whole thing feel layered and intentional. Butter lettuce leaves act as crisp, cool vessels that balance the sticky, caramelized mushrooms perfectly. A finish of lime juice, scallions, and cilantro keeps everything bright and fresh. The entire ingredient list is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve these straight from the skillet for the best texture, and don't skip the lime zest if you have it.
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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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