This dish is inspired by a local restaurant, Sukhi, that does an amazing version of these lettuce cups, but with tofu and fried noodles instead of mushrooms. I was jonesing for something similar yesterday, and with not a lot in the fridge, these were the perfect thing to make!
The peanut sauce truly makes these more than just a snack; it’s filling and works as a delicious creamy compliment to the garlicky mushrooms.
You can make these in less than 15 minutes, and they’re wonderful for a sunny Autumn day’s lunch!
1 white onion, diced
4 cups button mushrooms, diced
3 cloves garlic, finely diced
For the sauce:
1/2 cup peanut butter
2 cloves garlic
3 tbsps soy sauce
juice of 1 1/2 limes
2 tbsps peanut oil
1 small red chili
2 tsbps agave nectar / honey if you eat it!
Heat the sesame oil and garlic in a frying pan and cook for a few minutes, swirling the garlic around in the oil
Add in the diced onions and cook for a few minutes until translucent; add in the mushrooms and cook for 3-4 minutes until soft but not mushy. Remove from heat
While the mushrooms cool slightly, place the peanut butter, garlic, soy sauce, lime juice, peanut oil, chili and sweetener into a food processor and blend until smooth
Take your lettuce leaves, and load with the mushroom / onion mixture, then top with the sauce (along with any other Asian hot sauce you might want to use)
Fill all lettuce cups until the mushrooms are used up, then serve
If you don’t have any lettuce, you can use other greens for these; in the picture, I used 2 lettuce leaves and 1 mustard greens leaf. Although they all work, a more rigid leaf will be better, so bear that in mind!
Add some Asian hot sauce, such as Sriracha, to the top of these and you’ll be in taste heaven! A few crushed roasted peanuts too and you’ll be as happy as a pig in muck. Enjoy!