Walnut Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These lettuce cups are the kind of appetizer or light meal that disappears from the table before you even sit down. 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 savory all at once. Garlic, fresh ginger, and turmeric layer in warmth and a little earthiness that makes the whole thing feel way more complex than the ingredient list suggests. Butter lettuce leaves act as crisp, cool vessels that balance the sticky, caramelized mushrooms perfectly. A finish of lime juice, scallions, and fresh cilantro keeps everything bright and lively. There are no nuts anywhere in this recipe — not hidden in a sauce, not scattered on top — so you can serve it confidently at a gathering without fielding questions about what's in the glaze. It comes together in one skillet and looks genuinely impressive on a platter, which is a rare and wonderful combination.
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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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