Citric Acid 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. Cremini mushrooms get cooked down until deeply golden and caramelized, then coated in a sticky glaze built from coconut aminos, pure maple syrup, and apple cider vinegar — a combination that delivers serious sweet-savory depth without relying on any citrus-derived additives. Fresh ginger, garlic, and turmeric round out the flavor, giving every bite a warm, aromatic backbone. For anyone navigating citric acid sensitivities, this recipe is a genuine find — no processed sauces, no hidden preservatives, just clean, whole ingredients you can actually verify. The lime juice and optional zest at the finish add brightness in a way that's naturally derived and easy to adjust or skip entirely based on your tolerance. Butter lettuce cups keep things fresh and crisp, while scallions and cilantro on top make the whole thing feel like something you'd order at a restaurant. Serve them straight from the skillet while the glaze is still glossy and the lettuce is cold — that contrast is everything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!