Coral Maitake™ Thai Peanut Wraps
2 tablespoons coconut aminos or low sodium soy sauce
Zest and juice of 1 lime
2 teaspoons grated fresh ginger
2 cloves garlic minced
1 tablespoons Sriracha plus more for serving
2 tablespoons of creamy peanut butter
1 teaspoon olive oil
1 small shallot diced
1 pound Coral Maitake™ mushrooms stemmed and diced
2 green shallot thinly sliced
1/2 cup fresh cilantro chopped
1/4 cup fresh mint chopped
Butter lettuce leaves for serving
In a small bowl, whisk together coconut aminos, zest and juice of lime, ginger, garlic, peanut butter, and 1 tablespoon sriracha. Set aside.
In the same skillet, heat one tablespoon of olive oil. Add the mushrooms and cook stirring occasionally, until the water that was released by mushrooms starts to evaporate.
Heat olive oil over medium-high heat. Add onion and mushrooms and cook until onion is translucent and mushrooms have softened. Add the sauce and cook until reduced. Stir in green onions, cilantro, and mint.
To serve, spoon mushroom mixture into lettuce leaves. Drizzle with sriracha and sprinkle with more fresh herbs, if desired.