Chef David’s Korean Style Lettuce Wraps with Phyter Sauce

September 10, 2018
korean style wraps
korean style wraps

Chef David’s Korean Style Lettuce Wraps with King Trumpet Mushrooms and Creamy Miso Phyter Sauce

Serves 2, as appetizers (double for meal portions)

Ingredients – Lettuce Wraps

  • Head of red or green leaf lettuce, (or Botanic Garden’s August’s featured seed to plant is the All-American Selections Winner “Sandy” lettuce) cleaned, dried, and separated
  • 1 cup of cooked short grain rice, cooled
  • 1 Tablespoon of rice wine vinegar
  • 1 Teaspoon of coconut sugar or nectar
  • ½ teaspoon of sea salt
  • 4 large trumpet king mushrooms (can use Portobello as substitute) washed, dried, and bottom end trimmed off. Cut into thin slices
  • 1-2 Tablespoons of coconut oil or olive oil
  • 1 stalk of green onions, washed and sliced thinly
  • 2 inches of cucumber, cleaned and julienned thinly
  • Salt and pepper for seasoning mushrooms
  • Optional – Thai basil or regular basil and cilantro
  • Optional – Toasted sesame seeds and/or chopped nut/peanuts

Ingredient – Creamy Miso Phyter Sauce

  • 2 Berries + Peanut Butter Phyter Bars
  • 1 Tablespoon of white miso paste
  • Juice of 1 lime
  • 1 teaspoon of rice wine vinegar
  • 1 tablespoon of tamari or soy sauce
  • 2 teaspoon of coconut sugar
  • 1 teaspoon of finely chopped and peeled ginger
  • 1 clove of garlic
  • 2-3 tablespoons of plant-based milk (add more or less for desired consistency)
  • 2 teaspoon of toasted sesame oil
  • Optional – to make spicier, 1 teaspoon of add chili paste



  1. Cook brown rice (use rice cooker or pasta method: boil in large pot for 30 minutes and drain, put back into pot and close with lid for 10 minute). Set aside and cool to room temperature.
  2. Season cooled rice by putting it into a large bowl. Season with rice wine vinegar, coconut sugar, and salt.  Set aside.
  3. Heat a large pan to high. After couple minutes, add oil, and lower heat to medium-high. 
  4. Sauté king mushrooms in an even layer, do not over fill pan. Cook each side about 3-4 minutes until juices cook out of mushrooms.
  5. Set aside cooked mushroom on a plate, season lightly with a pinch of salt and pepper. Let cool.
  6. Make creamy sauce by adding the Phyters, miso paste, lime juice, rice wine vinegar, tamari, coconut sugar, ginger, garlic, and sesame oil in a blender. Blend on high, slowly drizzle plant-based milk while blending to desired consistency.  Set aside in small bowl.
  7. Start plating the wrap by plating the lettuce leaves on a plate. Spoon the seasoned rice onto the lettuce, and lay mushrooms on top of rice. Lay cucumbers and green onions on top of the mushrooms. Add any optional ingredients to garnish.
  8. Spoon sauce over the lettuce wrap.
  9. Pick up lettuce and wrap into a tight ball/package and enjoy!