Wash and pat dry the mushrooms.
Cut the lettuce from the bottom and remove each layer gently so that you have lettuce cups. Wash gently and leave them to drain.
Finely dice the mushrooms.
Finely chop the shallots, ginger, garlic and spring onion.
Cut the red chilli in half lengthwise and remove the seeds and finely chop.
Crush the roasted peanuts into smaller pieces in a pestle and mortar, or use a rolling pin.
Heat the pan until smoking hot. Add a tablespoon of sesame oil and add a portion of the mushrooms and fry until golden and dry. Fry the rest of the mushrooms in batches, heating the pan and adding oil for each set to avoid too much moisture. See top tips below
Once all mushrooms are fried, add chopped shallots, ginger and garlic, and fry over high heat for two to three minutes.
Add the chopped chilli and fry for a minute.
Lower the heat to medium and add the vegetarian stir fry sauce, soya sauce and vegetarian fish sauce and mix to combine. Cook for two minutes, and then add chopped spring onion. Mix to combine and take off the heat.
Serve the stir-fried mushrooms with the lettuce cups, mint, lime wedges and peanuts.
Tear the lettuce cups down the centre and place one on top of the other, add the mushroom mix in the centre, and top with shredded mint leaves, peanuts and a squeeze of lime juice.