Nitrate & Nitrite Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are the kind of dish that looks impressive on a platter but comes together in a single skillet with minimal fuss. Cremini mushrooms get cooked down until their edges are deeply golden, then tossed in a glaze built from coconut aminos, pure maple syrup, and apple cider vinegar — a combination that hits sweet, savory, and tangy all at once. Because every ingredient here is whole and unprocessed, you sidestep the cured and preserved meats that so often sneak nitrates and nitrites into Asian-inspired dishes like this one. Coconut aminos stand in beautifully for soy sauce without any of the additives found in conventional condiments, and the result is a glossy, sticky coating that clings to every mushroom slice. Fresh ginger, garlic, and turmeric layer in warmth and depth, while cool butter lettuce leaves, cilantro, scallions, and a squeeze of lime keep everything bright and fresh. Serve these straight from the skillet and watch them disappear — they work just as well as a light weeknight dinner as they do as a crowd-pleasing appetizer.
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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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