Lactose Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are the kind of dish that looks impressive enough for a dinner party but comes together in a single skillet on a weeknight. Cremini mushrooms get cooked down until deeply golden and caramelized, then tossed in a glossy glaze made from coconut aminos, pure maple syrup, and apple cider vinegar — sweet, tangy, and just a little savory all at once. Fresh ginger, garlic, and turmeric layer in warmth and depth that makes every bite feel anything but simple. The whole thing is naturally free of dairy in any form, with coconut oil standing in as the cooking fat and every component in the glaze completely plant-based, so there's no substituting or label-checking required. Crisp butter lettuce leaves act as edible cups, keeping things light and fresh, while scallions, cilantro, and a squeeze of lime juice brighten the rich, sticky mushrooms beautifully. Serve them straight from the platter and watch them 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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