Pulled Oyster Mushroom Wraps

As part of our Veganuary series, we're excited to share our second recipe: Pulled Oyster Mushroom Wraps. This dish is not only a treat for the taste buds but also a sustainable choice, especially if you're using oyster mushrooms from a UFI mushroom block.

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Ingredients:

• Oyster Mushrooms: 500g
• Aromatics: 1 Onion, 2 cloves Garlic
• Seasonings: 2 tsp each of Ground Cumin, Ground Coriander, Smoked Paprika, 1 tsp Chilli Flakes, 1 tsp Dried Oregano
• Sauces: 1 Tbsp Soy Sauce, Juice of 1 Lemon

For Serving:

• Flatbreads
• Salad Fixings: Radish, Chilli, Spring Onion, Tomato, Baby Gem Lettuce
• Dairy-free Yogurt

Method:

1. Preparation of Onion & Garlic: Begin by finely slicing the onion and crushing the garlic. Then, take the oyster mushrooms and shred each cap into strips by pulling and tearing. Place a pan over low heat, add a splash of oil, and cook the onion and garlic with a pinch of salt. Keep the pan on low heat for about 5-6 minutes, until the onions and garlic soften.

2. Cooking the Mushrooms: In a separate bowl, mix the shredded mushrooms with all the seasonings until they're well-coated. Increase the heat of your pan to medium-high and add the seasoned mushrooms. Cook, stirring frequently, until the mushrooms are browned and cooked through, which should take about 10-15 minutes. To finish, deglaze the pan with lemon juice and a splash of soy sauce.

3. Preparing the Salad Fillings: While the mushrooms cook, prepare your salad fillings. Wash and slice the lettuce, tomato, spring onion, radish, and chilli (if you're up for some heat). Toast the flatbreads either in a dry pan or under the grill.

Serving Suggestion:

Lay out a warm flatbread, spread a thin layer of dairy-free yogurt, then pile on the savoury, smoky oyster mushrooms. Add your prepared salad fillings on top, wrap it up, and enjoy a bite of vegan goodness.