Lion’s Mane Teriyaki Lettuce Wraps Recipe

Savor a delicious fusion of flavors with my Lion’s Mane Lettuce Wraps, a perfect balance to this low-carb meal.

Ingredients

2 cups Lion’s Mane Mushrooms, shredded

1 cup microgreens or other chopped greens

1 tbsp. garlic, minced

1tbsp. ginger, minced

1/2 tsp. salt

2 scallions, thinly sliced

1/2 cup cilantro, chopped

1 head of butter lettuce

1/4 cup peanuts, optional

1 lime, juiced

1 bell pepper, thinly sliced

2 cups cooked brown rice or quinoa, optional

1/4 cup teriyaki sauce

Teriyaki Sauce

1/2 cup tamari, or soy sauce

1/4 cup rice vinegar

1 tbsp. Monk fruit or honey

2 cloves garlic, minced

1 tsp. ginger, minced

1/4 cup cold water, mixed with arrowroot

2 tsp arrowroot

1 scallion, thinly sliced

1/2 lime, juiced

1/8 tsp red pepper flakes

Method ~ Teriyaki Sauce

In a small pot, whisk all the ingredients except the arrowroot mixture. Heat on medium-low until gently simmered. Then, whisk in the arrowroot and cold water mixture.

Allow just to boil. Remove the sauce from the heat. Taste it for sweetness and salt. Adjust according to your taste. Add sliced scallions and a squeeze of lime.

Method ~ Lion’s Mane Filling

In a large skillet, heat the oil over medium heat and sauté the mushrooms for 7-8 minutes. Remove the mushrooms from the pan.

Add bell peppers, garlic, ginger, and salt to the same pan and cook for 3 minutes on medium heat.

Add the mushrooms back to the pan with the scallions and teriyaki sauce. Stir gently to combine, then remove from heat.

Place the crisp lettuce cups on a platter. Place two tablespoons of rice or quinoa in each lettuce cup, then top with the Lion’s Mane filling.

Sprinkle with peanuts and chopped cilantro.

Laurie Richardone is a seasonal gluten free chef and certified health coach. To work with Laurie, visit LaurieRichardone.com