Ingredients:

8 oz King Oyster Mushrooms

4 tbsp butter or butter-alternative

Butter lettuce or Green Leaf Lettuce

¼ cup GF Sweet Dark Shoyu (recipe for sauce below) or GF Teriyaki Sauce

Top with fresh heart of palm (optional)

Sauce Recipe: GF Sweet Dark Shoyu

To make the sweet dark shoyu (soy sauce) you’ll need:

-1 cup Gluten Free Tamari or GF soy sauce

-1 cup Brown Sugar or Coconut Sugar

-1 tbsp Molasses or Dark Brown Sugar

-2 large Garlic cloves 

-2 large slices of fresh Ginger

Peel and dice the garlic cloves.

Add all ingredients to a small saucepan. Bring to a boil.

Once boiling, reduce to low and simmer until thickened slightly. (careful not to overcook or the sauce may burn)

Remove from burner.

This recipe makes about one cup of Sweet Dark Shoyu. You will need 1/4 cup for the mushroom lettuce cups.

Store the remaining sauce in the fridge.

Mushroom Lettuce Cup Recipe

This recipe is inspired by our love for Hamakua Alii Mushrooms. This has become a stable in our home. If you cannot get your hands on Alii Mushrooms, check your local farmer’s market for king oyster mushrooms.

Let’s get started!

Cut the mushrooms into thin strips.

Add butter or butter- alternative like Melt or Earth Balance to frying pan. We often use both. In this case add 2tbsp of Melt and Earth Balance.

Add ¼ cup of Sweet Dark Shoyu or Teriyaki Sauce.

Add mushroom strips.

Cook on medium-high until mushrooms are tender and sauce thickens.

Add cooked mushrooms to butter lettuce or whatever lettuce you have on hand.

Top with julienned fresh heart of palm, if available.

Enjoy!