Lettuce Cups with Peas, Mushrooms, and Mint–Two Ways

In May of 1986 Bon Appétit launched a new column titled, “The Weekday Cook,” written by Karen Kaplan and Kristine Kidd. Tired of feeling that their hectic Monday through Friday schedules had them turning to unhealthy take-out dinners or frozen entrées, they decided to invest in a strategy for preparing good, simple meals at home during the week. Their introductory comments, explaining the rationale behind the column, are worth repeating here:

We leave the house early and get home late, which does not leave much time for menu planning, shopping and cooking. Much to our chagrin, we have been reduced to being “weekend cooks.”

Well, we are tired of it. We want Wednesday to be as special as Saturday. We want to be able to make and enjoy a simple and soothing supper when we need it most: at the end of a hard day at work. After all, creating a meal should be a relaxing and therapeutic experience, not an energy-sapping chore. It should make us feel better, not worse.

The recipes are simple, but inspired.  Usually they are written for two servings, but can easily be doubled or tripled.

Among the recipes they created for this inaugural column was “Sauté of Peas, Shitake Mushrooms, and Prosciutto in Lettuce Cups.” It combines the green freshness of peas and mint with the hearty taste of mushrooms and comes together in about 20 minutes or less. I was interested in this somewhat Italian twist on lettuce cups, which I usually associate with Asian cooking and so decided to try it.

I did make some alterations to the original recipe: In my first version, instead of using prosciutto, I chose pancetta, thinking the crisp bits of pork would lend an interesting texture to the dish. (Bacon would be a great substitute.) After we had enjoyed these lettuce cups, I thought about how to make the recipe for friends who don’t eat meat. In my second version, I eliminated the pancetta and used a salty, assertive cheese at the end to round out the flavors.

 I added a shallot to the sauté to build a stronger flavor base. I also used fresh mushrooms—a mix of brown and shitake—instead of the dried shitake mushrooms that Kidd and Kaplan suggested. (I think fresh shitakes were less widely available two and a half decades ago.) 

The peas are added right when the mushrooms have cooked enough.  Stir them briefly so that they can warm up, but keep their bright color.

Finally, I increased the amount of mint, green onion, and lemon juice in the recipe (because I’m crazy about mint and the Cajun in me loves green onions).

 We really enjoyed both versions, so now I have the tale of two lettuce cups to share with you. They should make you “feel better, not worse.”

Lettuce Cups with Peas, Mushrooms, and Mint--Two Ways

Sunnyside Cook

Dawn Dobie

A creative vegetable side full of green freshness

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 2

Ingredients

  

For the carnivorous version

• 1 tablespoon unsalted butter
• 1 1/2 ounces pancetta or bacon, chopped into small pieces
• 1 shallot minced
• 3 brown baby bella mushrooms sliced
• 3 shitake mushrooms sliced
• 1 cup frozen baby peas defrosted
• 2 tablespoons minced fresh mint leaves
• 1 tablespoon minced green onion tops or chives
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 4 large outer Boston lettuce leaves

For the vegetarian version

• 1 tablespoon unsalted butter
• 1 shallot minced
• 3 brown baby bella mushrooms sliced
• 3 shitake mushrooms sliced
• 1 cup frozen baby peas defrosted
• 2 tablespoons minced fresh mint leaves
• 1 tablespoon minced green onion tops or chives
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 1/4 cup grated Pecorino Romano cheese
• 4 large outer Boston lettuce leaves

Instructions

 

Carnivore lettuce cups

• Using a medium to large skillet, melt the butter over medium high heat. Sauté the pancetta, stirring frequently until it is golden brown, about 5 minutes.
• Add the shallot and sauté an additional 3 minutes.
• Stir in the mushrooms and flip and stir until they are cooked through, about 5 minutes.
• Stir in the peas and stir 1 minute until they are warmed through.
• Add the mint, green onion, and lemon juice.
• Taste for seasonings, adding salt and pepper if desired.
• Spoon 1/4 of mixture into each lettuce leaf and serve immediately.

Vegetarian lettuce cups

• Using a medium to large skillet, melt the butter over medium high heat. Add the shallot and sauté 3 minutes.
• Stir in the mushrooms and flip and stir until they are cooked through, about 5 minutes.
• Add the peas and stir 1 minute to warm through.
• Add the mint, green onion, and lemon juice.
• Taste for seasonings, adding salt and pepper if desired.
• Spoon 1/4 of mixture into each lettuce leaf, sprinkling with 1 tablespoon of cheese per lettuce cup, and serve immediately.

Notes

Adapted from Kristine Kidd & Karen Kaplan, Bon Appétit (May 1986)