Shiitake Mushroom Lettuce Rolls with Basil Chiffonade


Shiitake Mushroom Lettuce Rolls with Basil Chiffonade


  • Place the garlic, ginger, salt, cayenne, tamari and sesame oil in a small bowl. Whisk until well blended and set aside. 

  • Heat a large non-stick frying pan over high heat. Add the peanut or grapeseed oil and mushrooms. 

  • Saute for 7 to 8 minutes until the mushrooms are golden-brown, tossing only from time to time. 

  • Reduce heat to medium. Drizzle with the ginger-soy mixture. Quickly toss and saute for only 15 seconds. 

  • Transfer mushrooms to a large bowl and cool until slightly warm to the touch. 

  • When ready to serve, add the scallionsand peanuts to the mushrooms. 

  • Drizzle with the lime juice and stir until well blended. Spoon about 2 tablespoons' worth of the mushroom mixture into each lettuce leaf. Arrange the boats on a platter and garnsih with the basil chiffonade. Serve immediately. 

  • 2 large garlic cloves (grated or finely chopped)

  • 2 teaspoon finely grated ginger root (grated)

  • 1/4 teaspoon sea salt 

  • 1/8 teaspoon ground cayenne 

  • 2 tablespoons low-sodium Tamari soy sauce

  • 1 tablespoon toasted sesame oil

  • 3 tablespoons peanut or grapeseed oil

  • 1 lb (455 g) shitake mushrooms - stems removed and discarded, caps cut into 1/4" cubes

  • 4 scallions - root ends trimmed, to trimmed 3" from edge and very finely sliced 

  • 3 tablespoons roasted peanuts - coarsely chopped 

  • 1 tablespoons lime juice

  • 12 medium Boston lettuce leaves (4" long) - rinsed and spin-dried