Wash and rinse the lettuce. Set aside. Rinse the mushrooms then use a cloth to wipe off the surface dirt. Prep the vegetables.
Mix together the ingredients for the homemade hoisin sauce (coconut aminos, tahini, brown sugar or honey, rice vinegar, red curry paste and pepper).
Heat the olive oil over medium heat in a Dutch oven or large skillet. Add the mushrooms with a pinch of salt and pepper and cook for about 3-5 minutes, stirring often. Add the shallots and garlic and cook for another 2-3 minutes.
Add the ground turkey and cook for about 7-10 minutes so the turkey is browned and cooked through. Drain off any excess fat (I tilt the Dutch oven and use a ladle to scoop out the fat).
Stir in homemade hoisin sauce and cook for another 2 minutes. Then add the chestnuts, cabbage and green onions. Stir until combined then cover the pot for another 3-4 minutes. Taste test the meat mixture and add a little salt and pepper if needed.
Serve with a spoonful of rice or fried rice noodles on the prepared lettuce leaves and enjoy!