Three Oyster Mushroom Wraps
This recipe for no-fuss "Three Oyster Mushroom Wraps" makes a fast and delicious meal. No need to worry about marinades or BBQ sauce - these vegetarian wraps will satisfy everyone, even mushroom haters. We guarantee it!
All you'll need is a grill pan (this is one of those pans riddled with holes that will give your grilled food a nice smoky flavor), and a mess of Oyster mushrooms and an assortment of chopped vegetables. Use whatever may be lurking in your vegetable crisper if you want to keep it simple.
While the grill is heating up, take your Oyster mushrooms and trim away any straw or bits of wood. From the base of the stem, rip the Oyster mushroom upward until you have a pile of thickly shredded mushrooms. They cook down fast, so you can rip the mushroom into quarters or even leave them whole if they are small.
Chop a sweet or red onion into chunks. Chop any other vegetables - we like to add zucchini and sweet peppers to our mix. Toss the mushrooms and veggies together in a large bowl. Drizzle some vegetable oil on top and toss it all together until everything is lightly coated with oil. Sprinkle liberally with coarse salt.
Now have fun with the seasonings! If you're in the mood for Mexican-style wraps, sprinkle your with cumin and smoked chipotle chili or paprika. Craving Indian wraps? Add cumin and coriander or any other favorite spice combinations. The assortment of artisanal tortillas available now will inspire a dozen filling themes - before you know it, you'll be adding pineapple, or pears and gorgonzola... maybe even BBQ sauce! Once seasoned, toss until everything is evenly coated.
Slide everything into your grill pan and stir-fry with a spatula until done (grilling time will depend on if you like your filling items crispy or soft). Take advantage of the waning grill heat to warm up your tortillas too. Heap the grilled filling on to a serving platter and surround it with your favorite condiments: sour cream, cheese, lettuce, salsa, chutney (whatever you have on hand that fits your theme).
This dish takes less than 30 minutes to assemble from kitchen to table (not including heating up grill). This is one of the F&FP crew's favorite summer dishes.