Mushroom Wraps
A week of Pita Wrap recipes. First up, Mushrooms!
Hello Everyone!
So last week, I decided to treat myself by trying out a new Greek restaurant nearby that offered plant-based options. Since I rarely eat out and do most of my cooking, this felt like a special treat. I’d been looking forward to it all week.
Finally, on Saturday, I visited the restaurant and ordered a meal – a falafel wrap with hummus and a side of French fries. It had been almost a year since I’d had fresh falafel, so I was really excited!
Unfortunately, the food was quite disappointing. Not only was it inedible, but I also ended up feeling HANGRY since I was still hungry and definitely didn’t feel like cooking.
The frustration from my disappointing meal (LOL) sparked the idea to create my own wrap, exactly how I’d want it, customized to my taste.
But instead of a falafel wrap, I decided to make a mushroom wrap using the Blue Oyster Mushrooms I got from the farmer’s market.
Blue Oyster mushrooms have a blue-gray color. They have a delicate, slightly curled shape with broad, fan-like caps that are tender yet meaty in texture.
These mushrooms have a mild flavor with subtle earthy undertones. Their texture is smooth and soft when cooked, making them versatile. Blue oyster mushrooms are often used in stir-fries, soups, sautés, and salads. They also hold up well when grilled or roasted, absorbing flavors and adding a nice depth of flavor.
I personally love using oyster mushrooms for “shredded meat” alternatives or Frying.
They're not only delicious but also packed with nutrients, providing a good source of protein, vitamins, and minerals, making them a healthy addition to any meal.
When sautéed, they resemble chicken, and some of my meat-eating friends have even said they have a texture similar to chicken thighs.
I should mention, mushrooms shrink quite a bit while cooking. This was about 3 pounds of oyster mushrooms, which made a serving of 3 mushroom wraps.
I highly recommend purchasing your mushrooms from your local farmers' market if possible. The mushrooms there are much fresher than what you'll find in the grocery store.
For storage, I suggest placing your mushrooms in a small brown paper bag and keeping them in the refrigerator. This method helps keep them fresh and prevents them from spoiling too quickly. In fact, this has kept my mushrooms fresh for nearly 14 days. However, I do recommend storing them separately from your other vegetables, as the moisture from nearby produce can cause the mushrooms to mold faster.
Ok, let’s get into this recipe.
For reference, the original recipe “Mushroom Gyro Recipe is located in the Wholesome Plant-based digital Cookbook on page 100 and the 30-Day Plant-based Challenge on page 61.
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Below is a short video on how to make the mushroom wraps.
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Mushroom Wrap Recipe
Serving size: 2-3
3-5lbs Oyster mushrooms
2 tsp garlic powder
1 tsp ground cumin
1/2 tbsp umami seasoning (Trader Joe’s brand)
2 tsp Za’atar seasoning
1 tsp pink Himalayan sea salt
3 tbsp coconut aminos
1 tsp liquid smoke
2 tbsp oil (grape seed oil, avocado oil, etc.)
1/2 yellow or white onion, sliced
Pita bread
Hummus (I used homemade roasted garlic hummus I will share in next newsletter)
Veggies of choice
Directions:
Use a damp paper towel to gently wipe off any dirt from the mushrooms.
Trim the very base of the stems.
Next, separate the clusters of oyster mushrooms and shred them like chicken. To do this, pull from the fan-like cap down to the base of the mushroom.
Place the shredded mushrooms in a bowl and set aside.
Slice the onions and add them to the mushrooms.
In a small bowl, combine the seasonings, coconut aminos, liquid smoke, and oil, and mix well to create the marinade.
Pour the marinade over the mushrooms and onions, then toss everything together until the mushrooms and onions are evenly coated.
Marinade mushrooms for about 30 minutes.
Heat a stainless steel or cast-iron skillet over medium heat and add 1 tablespoon of oil.
Once the skillet is hot, add the marinated mushrooms and onions, and sauté until the mushrooms are charred.
Cook the mushrooms until they are soft and tender. Once they’re charred and fully cooked, remove them from the heat.
To assemble your wrap, warm the pita bread, then spread a generous layer of hummus. Add your choice of mixed veggies, followed by the charred mushrooms.
I didn’t make a plant-based tzatziki sauce to go with this wrap because I didn’t feel like it, but there is a Vegan Tzatziki Sauce recipe in the Wholesome Plant-based digital Cookbook page 101 and the 30-Day Plant-based Challenge on page 61 for those that have these resources.
I hope you enjoy this recipe. Please leave a comment and share if you try this recipe.
In the next newsletter, I'll be sharing another pita wrap idea along with my go-to favorite homemade hummus recipe.
Much love,
-Steph
