Raw Shiitake Lettuce Wraps with Peanut Sauce
Ingredients
For the Filling
• 1 cup raw shiitake mushrooms, thinly sliced
• ½ cup pecans, soaked 1 hour and roughly chopped
• ½ cup walnuts, soaked 1 hour and roughly chopped
• 2 green onions, thinly sliced
• 1 small carrot, finely shredded (optional for crunch)
• 1 tbsp cold-pressed olive oil
• Boston lettuce leaves, washed and patted dry
For the Marinade
• 3 tbsp tamari or coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp fresh lime juice
• 1–2 tsp maple syrup or raw agave
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp finely minced green onion
• Optional: ½ tsp chili flakes or a few drops sesame oil for aroma
For the Raw Peanut Sauce
• ½ cup natural peanut butter
• 1½ tbsp apple cider vinegar
• 1 tbsp fresh lime juice
• 1–2 tbsp tamari or coconut aminos
• 1–2 tsp maple syrup or raw agave
• 1 small garlic clove, minced
• ½ tsp fresh grated ginger
• 2–4 tbsp warm water, to thin
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Directions
1. Marinate the Mushrooms:
In a bowl, whisk together all marinade ingredients. Add sliced shiitakes and toss well to coat. Let sit 30–60 minutes at room temperature to absorb flavor.
2. Prepare the Filling:
Combine the marinated mushrooms, chopped pecans, walnuts, green onions, and carrot in a mixing bowl. Toss gently until well distributed and coated in the remaining marinade.
3. Make the Peanut Sauce:
In a small bowl, whisk peanut butter, vinegar, lime juice, tamari, maple syrup, garlic, and ginger. Add warm water gradually until smooth and creamy. Adjust to taste — a little more lime for brightness, or sweetener for balance.
4. Assemble the Wraps:
Lay out Boston lettuce leaves. Spoon 2–3 tablespoons of filling into each leaf. Drizzle with peanut sauce or serve it on the side for dipping.
5. Serve Fresh:
Garnish with extra green onions, chopped nuts, or a sprinkle of sesame seeds if desired. Serve immediately for the best texture and flavor.
