Ingredients

The following ingredients have 12 Servings
  • 3 tablespoons oil (avocado, peanut, or wok oil)
  • 2 cups (5 oz) shiitake mushrooms, cut into ½ inch chunks (or slices)
  • 2 cups (5 oz) cremini mushrooms, cut into ½ inch chunks ( or slices)
  • 1 tablespoon (3 cloves) garlic, minced
  • 1 tablespoon ginger, minced
  • 1 large red, yellow or green bell pepper cut into ½ inch dice (2 cups), a mix is nice.
  • 1/4 teaspoon salt
  • 2 scallions chopped
  • 1/4 cup homemade Teriyaki Sauce
  • ½ cup cilantro, coarsely chopped
  • 1 head of butter lettuce
  • 2 cups cooked rice or grain – optional
  • Garnishes: toasted sesame seeds, furikake or chili flakes

Instruction

  • In a large skillet, heat oil over medium high heat and saute mushrooms for  7 -8 minutes, until tender and golden. Remove the mushroom mixture from the pan and set aside.
  • Add bell peppers, garlic and ginger to the same pan and cook about 2 minutes on medium high heat, adding a bit more oil if needed.
  • Add mushrooms back in pan along with salt, scallions and ¼ cup of teriyaki sauce.  Stir to combine. Remove from heat.  Allow to cool 10 minutes.  Stir in cilantro.
  •  Place lettuce cups on a plate or platter and fill with 2-3 tablespoons cooked rice or grain (optional). Spoon Teriyaki Mushrooms over top.
  • Top with toasted sesame seeds , furikake or  more warmed teriyaki sauce in a bowl, to spoon over top.