grilled mushroom chimichurri wrap
Serves 1
Directions
- 1Start by making a marinade for the mushrooms with olive oil, vinegar, agave, chili flakes, miso, smoked paprika, and a bit of salt.
- 2Add oyster mushrooms to the marinade and massage it in.
- 3Make a quick chimichurri-inspired sauce with parsley, red chili, garlic, olive oil, red vinegar, salt, and lemon juice.
- 4Make an onion and tomato salad by slicing red onion and cherry tomatoes, adding lime juice, and mixing.
- 5Make a quick sauce using mayo, Dijon mustard, a bit of chili oil, and some salt.
- 6Grill the marinated mushrooms in a pan, pressing out moisture until they are nice and charred.
- 7Lightly toast the wrap so it's easy to work with.
- 8Spread the mayo sauce on the toasted wrap.
- 9Add baby spinach, the charred grilled mushrooms, chimichurri sauce, and the onion and tomato salad to the wrap.
- 10Fold the wrap into itself, sealing all the sides.
- 11Toast the folded wrap on the seam to get it nice and crispy.
- 12Slice the wrap in half.
Ingredients
- 250 g oyster mushrooms
- 1.5 tbsp olive oil
- 1 tbsp white vinegar
- 1 tbsp white miso paste
- 0.5 tbsp agave syrup
- 1 tsp smoked paprika
- 1 tsp chili flakes
- salt
- 0.5 cup parsley
- 1 red chili
- 1 tbsp olive oil
- 2 cloves garlic
- 1 lime juice
- 0.5 tbsp red vinegar
- 1 red onion
- 5 cherry tomatoes
- 1 lime juice
- 4 tbsp vegan mayo
- 1 tbsp Dijon mustard
- 1 tsp chili oil
- baby spinach
- wraps
Equipment
bowlcutting boardknifepanspatula
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