Mushroom and Shishito Lettuce Wraps

Light and flavorful, these mushroom and shishito lettuce wraps are perfect for hot Summer days. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Yield: 2



  • Shishito Relish:
  • 1 teaspoon oil 
  • 4 ounces shishito peppers
  • 2 teaspoons sesame oil 
  • 1 tablespoon rice wine vinegar
  • Pinch of salt
  • 1 teaspoon sesame seeds 
  • Mushrooms:
  • 1/2 pound shiitake mushrooms, sliced 
  • 2 tablespoons olive oil 
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Sriracha 
  • Pinch of salt 
  • 1/2 cup water
  • 1 head of bibb lettuce, leaves removed and cleaned 


  1. In medium saute pan, set over medium heat, add a teaspoon of oil. When hot, add the shishito peppers and cook, tossing them regularly, until they’re browned and sautéed, about 2 to 3 minutes. Transfer to a cutting board and slice off the steps. Chop up the peppers finely and transfer to a small bowl. Pour in the sesame oil, red wine vinegar, salt and sesame seeds. Toss until combined. Set aside. 
  2. In the same saute pan (no need to clean it out), add the oil. When warm, add the sliced mushrooms and cook until softened, for about 5 minutes. Pour in the soy sauce, Sriracha, pinch of salt and the water. Toss until combined and cook for an additional 2 to 3 minutes. Transfer to a bowl. 
  3. Serve with the shishito relish on the side and lettuce or you could serve it with cooked rice. 
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