Yeast Free Maple & Apple Cider Glazed Mushroom Lettuce Cups
These vibrant lettuce cups are the kind of dish that looks impressive enough for a dinner party but comes together in a single skillet with minimal fuss. Cremini mushrooms get cooked down until deeply golden and caramelized, then tossed in a glossy glaze made from coconut aminos, pure maple syrup, and apple cider vinegar — no fermented or yeast-derived ingredients anywhere in sight. That's actually a bigger deal than it sounds, because so many savory glazes and sauces lean on soy sauce or Worcestershire, both of which are off the table when you're avoiding yeast. Here, coconut aminos step in beautifully, delivering that same umami depth without the worry. Fresh ginger, garlic, and turmeric layer in warmth and complexity, while cool butter lettuce leaves, bright cilantro, scallions, and a hit of lime juice keep everything feeling light and lively. The contrast between the sticky, savory-sweet mushrooms and the crisp lettuce cups is genuinely addictive. Whether you're serving these as an appetizer or a light main, they disappear fast.
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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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