Mushroom Lettuce Cups

Mushroom Lettuce Cups

Coconut Secret Gochujang & Hoisin Pulled Oyster Lettuce Cups

We are sooo excited to see this recipe combining two of our new soy-free Asian sauces to make these scrumptious Hoisin & Gochujang Pulled Oyster Mushroom Lettuce Cups. 

  • 3 oyster mushrooms
  • 1 Tbsp Alive Coconut Oil
  • 1 tsp Coconut Secret Hoisin
  • 1 Tbsp Coconut Secret Gochujang
  • 2 tsp lime juice
  • 1 Tbsp sesame oil
  • 1 cup red cabbage
  • Butter lettuce
  • Garnish : green onions, scallions and/or sesame seeds
  • For the pink dipping sauce:
  • Leftover lime juice from strained red cabbage
  • 2 Tbsp Tahini


Wipe oyster mushrooms clean with a moist paper towel or cloth to remove dirt and cut in half.
With a fork, pull vertical pieces of the mushroom for a shredded effect.
Heat shredded mushrooms with Coconut Oil in a skillet until brown and a little crispy.
Add 1 tsp Hoisin to the pan
Add 1 Tbsp Gochujang to the pan and mix.
Turn off heat.
Assemble shredded red cabbage with lime juice and sesame oil.
On top of butter leaf lettuce, layer pulled oyster mushrooms over cabbage.
Garnish with green onions, scallions, and/or sesame seeds.

For the dipping sauce:

Use the leftover lime juice from the strained cabbage salad and add 2 Tbsp Tahini.

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