Pistachio Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are the kind of light, flavor-packed 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 depth without weighing anything down, and a hit of lime juice right at the end keeps everything bright. Spooned into crisp butter lettuce leaves and finished with scallions, cilantro, and optional lime zest, each bite is a genuinely satisfying mix of textures and bold flavors. The entire ingredient list is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about cross-contact from nut-heavy sauces or garnishes. It's an impressive-looking dish that comes together in one skillet, making it just as practical for a weeknight dinner as it is for a casual spread with friends.
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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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