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Spicy Carrot & Mushroom Lettuce Cups Fill 1 Created with Sketch.

with Tahini Sauce

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 890 calories

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. Wrapped inside soft butter lettuce leaves, a filling mushrooms and tangy marinated carrots and jalapeño pepper––drizzled with an irresistible tahini-soy sauce––delivers dynamic flavor and texture in every bite.

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fresh
ingredients
Spicy Carrot & Mushroom Lettuce Cups with Tahini Sauce
Title
  • 1 cup Sushi Rice
  • 1 head Butter Lettuce
  • 4 oz Cremini Mushrooms
  • 6 oz Carrots
  • 1 Lime
  • 1 Jalapeño Pepper
  • 2 cloves Garlic
  • 1 Tbsp Mirin
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sugar
  • 2 Tbsps Soy Glaze
  • ¼ cup Tahini
  • 3 Tbsps Roasted Peanuts
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Quarter the lime. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Peel the carrots; thinly slice on an angle. Cut off and discard the stem end of the pepper; thinly slice into rounds. (For a milder dish, halve the pepper lengthwise; remove and discard the ribs and seeds; thinly slice). In a bowl, combine the sliced carrots and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the pepper. In a separate bowl, whisk together the soy glaze, tahini, the juice of 2 lime wedges, and 1 tablespoon of water

Cook & finish the rice:
2 Cook & finish the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin and half the vinegar

Marinate the carrots & pepper:
3 Marinate the carrots & pepper:

While the rice cooks, to the bowl of sliced carrots and pepper, add the sugar, remaining vinegar, and the juice of the remaining lime wedges; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Finish & serve your dish:
4 Finish & serve your dish:

While the carrots marinate, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Stack 2 lettuce leaves on top of each other. Evely top each stack with the finished rice, cooked mushrooms, marinated carrots and pepper (including any liquid), sauce, and chopped peanuts. Enjoy!

Make ahead modifications:
5 Make ahead modifications:

Prepare as directed, except stir in the cooked mushrooms and marinated carrots and pepper (including the liquid) to the pot of finished rice. Transfer the rice and vegetables to an airtight container. Cool, uncovered; cover and refrigerate. Transfer the lettuce leaves and sauce to separate airtight containers; cover and refrigerate. Assemble and serve the lettuce cups as directed in Step 4. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Quarter the lime. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Peel the carrots; thinly slice on an angle. Cut off and discard the stem end of the pepper; thinly slice into rounds. (For a milder dish, halve the pepper lengthwise; remove and discard the ribs and seeds; thinly slice). In a bowl, combine the sliced carrots and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the pepper. In a separate bowl, whisk together the soy glaze, tahini, the juice of 2 lime wedges, and 1 tablespoon of water

2 Cook & finish the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin and half the vinegar

Cook & finish the rice:
Marinate the carrots & pepper:
3 Marinate the carrots & pepper:

While the rice cooks, to the bowl of sliced carrots and pepper, add the sugar, remaining vinegar, and the juice of the remaining lime wedges; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Finish & serve your dish:

While the carrots marinate, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Stack 2 lettuce leaves on top of each other. Evely top each stack with the finished rice, cooked mushrooms, marinated carrots and pepper (including any liquid), sauce, and chopped peanuts. Enjoy!

Finish & serve your dish:
Make ahead modifications:
5 Make ahead modifications:

Prepare as directed, except stir in the cooked mushrooms and marinated carrots and pepper (including the liquid) to the pot of finished rice. Transfer the rice and vegetables to an airtight container. Cool, uncovered; cover and refrigerate. Transfer the lettuce leaves and sauce to separate airtight containers; cover and refrigerate. Assemble and serve the lettuce cups as directed in Step 4. Enjoy!