These Shiitake Lettuce Cups are both satisfying and easy to make. The earthiness of shiitake mushrooms combined with summer squash and the sweet, tender leaves of butter lettuce are perfect on a hot summer day.
I love combining mushrooms and seasonal veggies as a one-skillet meal in the summertime. Single skillet meals, using minimal ingredients, give me more time for evening walks and sunsets. That’s a definite win for any home cook.
Ingredients Used:
- shiitake mushrooms
- butter lettuce
- summer crookneck squash
- yellow onion
- garlic
- spices: paprika, garlic salt, sea salt, black pepper
- coconut aminos
- avocado oil
Toppers:
Toppers are a nice finishing touch to any handheld meals. I didn’t have many ingredients in my refrigerator for this short recipe and ended up snipping away at the chives in my garden. A few toasted seeds or nuts would have been nice as well.
Shiitake Lettuce Cups
By Published:
These Shiitake Lettuce Cups are both satisfying and easy to make. The earthiness of shiitake mushrooms combined with summer squash and the sweet, tender leaves of butter lettuce are perfect on a hot summer day.
Ingredients
- 1 head butter leaf lettuce wash and spun dry
- 8 ounces shiitake mushrooms cleaned and diced
- 3 small yellow crookneck sqush diced
- 1/2 small yellow onion diced
- 1 tablespoon avocado oil
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic salt
- 1/4 teaspoon sea salt
- 2-3 tablespoons coconut aminos Use as little or as much of this ingredient as you like.
- 2 cloves garlic minced
Instructions
- Remove the veg combo from the heat and allow to cool slightly. When ready, scoop a generous spoonful of cooked veggie onto each leaf of lettuce. Serve with your favorite toppings or sauce.
- Using a large skillet, heat avocado oil over medium heat.
- Add diced onion and mushrooms with the spices: paprika, garlic salt, sea salt and black pepper. Sauté until mushroom and onions soften.
- Add diced crookneck squash and minced garlic with another pinch of sea salt. Drizzle 2 tablespoons (or more) of coconut aminos over the veggies. Continue to cook until squash softens. Taste and adjust seasoning as desired.