Refreshing Mushroom and Shishito Lettuce Wraps


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It’s currently averaging around 97 degrees F every single day in the part of Los Angeles where I live. By 3pm, I’m spent. But I’m still hungry, yet I can’t even think to actually eat something that doesn’t feel on the lighter side. These lettuce wraps have found their way into my rotation because they’re super flavorful, feel light and are still super satisfying.


The shishito relish is delicious and I could eat it on all sorts of things. It begins with shishito peppers being sautéed and browned and then chopped up and tossed with some sesame oil, rice wine vinegar and more sesames seeds—it’s super simple and delicious.


The mushrooms are sliced and lightly sautéed. It comes together quickly. And you could obviously eat this with some rice for something a bit more filling, but I love them put in lettuce wraps. You choose!


Mushroom and Shishito Lettuce Wraps

Mushroom Shishito Wrap

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



  • 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. 

Yield: 2

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

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