Oats Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These vibrant little lettuce cups are the kind of appetizer or light meal that disappears from the table before you even sit down. Cremini mushrooms get cooked hard in coconut oil until their edges are 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, garlic, and turmeric layer in warmth and complexity without any grains or fillers in sight. Every single ingredient here is naturally free of oats, so there's no need to scrutinize labels or worry about hidden grain-based thickeners sneaking into your sauce. Crisp butter lettuce leaves act as the perfect edible vessel, and a finish of scallions, cilantro, lime juice, and optional lime zest keeps everything bright and fresh. This is the kind of recipe that feels restaurant-worthy but comes together in one skillet with minimal fuss — a genuinely satisfying option when you want bold flavor without compromise.
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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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