Bulgogi-Style Mushrooms (Vegetarian) with Lettuce Wraps

Ingredients

• 250 g mushrooms (shiitake or cremini), sliced
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp gochujang (optional, for mild heat)(optional)
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)
• 1 tbsp neutral oil (or olive oil)
• 2 tbsp green onions, thinly sliced
• 8 leaves romaine or butter lettuce leaves
• 1 tsp toasted sesame seeds(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms, mince the garlic, grate the ginger, and thinly slice the green onions. If using cornstarch, mix it with the water to make a slurry.

2. 2

   Cook (15 minutes): Heat a large skillet over medium-high heat and add the neutral oil. Sauté the mushrooms for about 8 minutes, stirring occasionally, until they release moisture and start to brown.

3. 3

   Add the glaze: Stir together soy sauce, brown sugar, sesame oil, garlic, ginger, and optional gochujang. Pour into the skillet and toss to coat the mushrooms. Cook 4–5 minutes more, until glossy.

4. 4

   Thicken (optional): Stir in the cornstarch slurry and cook 1–2 minutes until the sauce lightly thickens.

5. 5

   Serve: Spoon the bulgogi-style mushrooms into lettuce leaves and top with green onions and optional sesame seeds.