In a large bowl, combine the serrano chile, shallot, lime juice and soy sauce. Set aside. The lime juice will soften the shallots and chiles and bring out their flavours.

Preheat about three turns of the pan’s worth of olive oil in a large pan over medium heat. Sauté the mushrooms with a bit of salt until brown and soft – about 8 minutes. Remove from the pan and set aside. Add more oil if needed, and cook the garlic and ginger until fragrant – about three minutes. Add the chicken with salt and crushed red pepper to taste. Use a wooden spoon to break it up and evenly distribute the seasonings. Cook through – about 10 minutes. Set aside and let cool.

Meanwhile, prepare the mushrooms, carrots, cabbage, radishes and lettuce leaves on a platter for serving. Add the sesame oil, olive oil and cilantro to the dressing and whisk to combine. When the chicken has cooled a bit, add it to the dressing and toss to coat. Serve immediately and have diners build their lettuce wraps.