Lions Mane Teriyaki Lettuce Wraps

Savor a delicious fusion of flavors with my Lions mane Lettuce Wraps! Loaded with savory umami from tender Lion's mane mushrooms, a touch of sweetness from teriyaki sauce and a fresh crunch from crisp lettuce. It is a perfect balance to this low carb meal.

Season: Late Summer, Fall, Winter

Prep time: 15 minutes

cook time: 15 minutes

Serves 4

Ingredients

2 cups Lions Mane Mushrooms, shredded

1 cup micro greens, or other chopped lettuce

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, for garnish, optional

1 lime, juiced

1 bell pepper, thin strips

2 cups cooked brown rice, or quinoa, optional

1/4 cup terriyake sauce, recipe below

Teriyaki Sauce

1/2 cup tamari, or soy sauce

1/4 cup rice vinegar

1 tbsp. monk fruit, or honey

2 garlic cloves, 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 arrowroot mixture. Heat on medium low until gently simmered. Then whisk in arrowroot and cold water mixture. Allow to just boil. Remove the sauce from the heat. Taste it for sweetness, and salt elements. Adjust according to your personal taste. Add sliced scallions, and a squeeze of lime

Method ~ Lions 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 along with scallions and teriyaki sauce. Stir gently to combine. Remove from the heat.

Place the crisp lettuce cups on a platter. If using, place 2 tablespoons of rice or quinoa in the lettuce, then top with the Lion's Mane filling. Sprinkle with peanuts and chopped cilantro.