In two shallow bowls each, layer two lettuce leaves.

Trim any frayed or oversized parts so that the lettuce ‘Bao’ will be easy to eat with hands. Trimmings can be put aside.

Dice onion.

Roughly chop peanuts, leaving some whole.

Put saucepan on medium heat.

With clean hands, tear mushrooms from cap to steam, into strips (very small mushrooms do not need to be torn).

Pour a glug of oil into a pan.

Throw onion into the hot pan, stirring until lightly browned.

Toss in the Shimeji mushrooms, stirring occasionally, add a drizzle of Teriyaki Sauce.

Add the remaining Mushrooms into the pan along with peanuts and stir until all ingredients are softened and browned.

Turn off heat, stir in any lettuce trimmings from earlier.

Spoon mixture into Lettuce ‘Bao’.