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Parsnip and Shiitake Lettuce Cups

Yield: 8 Servings | Source:


  • 3 tbsp olive oil
  • 1 large shallot minced (about 2 ounces)
  • 1 clove garlic, minced
  • 8 oz. parsnips, peeled and cut into very small dice
  • 4 oz. shiitake mushrooms, w/o stems, thinly sliced
  • ┬╝ cup water
  • 1 tbsp soy sauce
  • 1 tsp Tabasco┬«
  • 8 large lettuce leaves (iceberg)


  1. Preheat a large skillet over medium high heat.
  2. When hot add oil, shallot, and garlic. Stir gently for 90 seconds and add the parsnips and shiitakes.
  3. Cook over medium high heat, stirring every couple of minutes, until parsnips and mushrooms are tender and browned.
  4. Increase heat to high and add ┬╝ cup of water, soy sauce and Tabasco. Stir constantly until all excess liquid has all evaporated.
  5. Remove from heat and transfer to a serving bowl.
  6. Divide among lettuce leaves and fold or roll to make wraps.