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