Xanthan Gum 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 ingredients you can feel genuinely good about. Cremini mushrooms get cooked down until their edges are deeply caramelized, then coated in a glossy glaze built from coconut aminos, pure maple syrup, and apple cider vinegar — no thickeners, stabilizers, or additives needed. The glaze reduces naturally in the pan, clinging to every slice of mushroom without any help from gums or starches, which makes this a smart pick when you're navigating ingredient lists with a careful eye. Garlic, fresh ginger, and turmeric layer in warmth and depth, while cool butter lettuce leaves keep things light and fresh. A finish of lime juice, scallions, and cilantro lifts the whole thing with brightness right before serving. It works beautifully as an appetizer for a crowd or a quick weeknight dinner that feels a little special.
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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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