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Dice mushrooms into ½-inch cubes.
In pan over medium high heat, heat 2 tablespoons oil. Add mushrooms and let brown 3 minutes undisturbed.
Toss mushrooms and continue to sauté 5 minutes until deep brown. Add pinch sea salt.
Once mushrooms are deep brown, deglaze pan by adding 2 tablespoons water and scraping caramelization from bottom of pan. Turn off stove and remove pan from heat.
Immediately, add Omsom starter, cilantro, and scallions. Stir to wilt. Season with sea salt, to taste, and sprinkle with sesame seeds, if desired.
Serve mushroom mixture in lettuce cups.