Korean Gochugaru Marinated Mushroom Lettuce Wraps

Ingredients

• 600g portobello mushrooms, stems removed, caps wiped clean, sliced 1cm thick
• 300g king oyster mushrooms, torn into thick strips lengthways
• 2 tbsp gochugaru (Korean red pepper flakes), available in Asian grocery section at Pak'nSave or New World; check label is 100% dried chilli with no additives
• 30g fresh ginger, peeled and finely grated
• 2 tbsp toasted sesame oil, used as a marinade and finishing flavour only, not as the cooking fat
• 3 tbsp coconut aminos, check label for pure coconut blossom nectar and salt only
• 300g daikon radish, peeled and julienned into fine matchsticks
• 3 tbsp rice wine vinegar, pure unseasoned; check label has no added sugar or preservatives
• 250g green cabbage, finely shredded
• 2 heads butter lettuce, leaves separated and kept whole to use as cups
• 1 tbsp coconut oil, for greasing the grill pan
• 1 tsp sea salt, divided use

Method

1. Make the daikon pickle first so it has time to soften. Combine julienned daikon with rice wine vinegar and a pinch of salt in a bowl. Toss well and set aside at room temperature for at least 20 minutes, tossing occasionally.
2. In a large bowl, whisk together the gochugaru, grated ginger, sesame oil, coconut aminos, and remaining salt. Add the sliced portobello and torn king oyster mushrooms. Toss thoroughly to coat every piece. Allow to marinate for at least 15 minutes while you prepare everything else.
3. Finely shred the green cabbage and place in a bowl. Season lightly with a small pinch of salt, toss, and set aside.
4. Heat a grill pan or heavy cast iron skillet over high heat until very hot. Brush lightly with coconut oil. Working in batches to avoid crowding, grill the marinated mushrooms for 3 to 4 minutes per side until charred at the edges and cooked through. Transfer each batch to a plate and repeat until all mushrooms are done.
5. Arrange butter lettuce cups on a large platter or individual plates. Layer shredded cabbage into each cup, followed by the grilled mushrooms. Top generously with the daikon pickle. Serve immediately while the mushrooms are warm.

Batch cooking tip

• Grill all mushrooms in one session and store them flat in an airtight container in the fridge for up to 4 days. Keep the daikon pickle, shredded cabbage, and lettuce cups stored separately and assemble each wrap fresh at serving time so the lettuce stays crisp. The marinade can be doubled and kept in a sealed jar in the fridge for up to 5 days for a second batch.