Mushroom wrap with roasted nuts and a spicy sauce

Fancy something new, tasty and yet healthy? Our Mushroom Wrap with roasted nuts and a spicy sauce will make your taste buds dance!

This colourful, crunchy wrap is not only a feast for the eyes, but also for the palate. The mixture of different mushrooms, roasted nuts and a spicy sauce creates a real taste experience. And the great thing is that it's easy to make - we'll walk you through every step.

Are you vegan? No problem! We even have a delicious avocado sauce as an alternative to sour cream or crème fraîche. So, ready for a new favourite recipe?

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Ingredients for mushroom wraps with roasted nuts

Onions Assorted mushrooms (shiitake, mushrooms, chanterelles) Courgette Oil Tamari soy sauce (for a richer, deeper flavour) Port wine Colourful peppers Wild rocket Mango sauce

Salt and pepper Smoked paprika powder Fresh thyme Tortilla Sour cream / crème fraîche with herbs (for a vegan alternative you can use avocado) Roasted nuts or seeds (e.g. sunflower seeds, pine nuts) A spicy sauce of your choice (e.g. Sriracha or Sambal Oelek)

Instructions for mushroom wraps with roasted nuts

• Prepare the vegetables: Sauté onions, a variety of mushrooms, and zucchini in some oil.

• Deglaze the pan with tamari soy sauce and port wine, and let everything reduce. The mix should develop a sweet and savory taste.
  

• In the meantime, prepare the colorful bell peppers and wild arugula. Make sure to wash the arugula thoroughly.
  

• Season the veggies with salt, pepper, smoked paprika, and fresh thyme. Add the mango sauce and mix everything well
  

• Roast your favorite nuts or seeds and sprinkle them over the veggies for a crunchy contrast.
  

• Now comes the creative part: Instead of using sour cream or crème fraîche, try a creamy avocado sauce as a vegan alternative. You could also add a spicy sauce like Sriracha or Sambal Oelek to give the wrap a kick.
  

• Spread your sauce on the tortilla, add the veggies and arugula, roll up the wrap tightly, and enjoy!

Resumé

By introducing different textures and flavours into your wrap, you can take the recipe to the next level. Have fun experimenting and get inspired by food for flexitarians!

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Is this recipe vegan?

Yes, if you use the avocado sauce instead of sour cream or crème fraîche, the whole wrap is fully plant-based.

Which mushrooms work best?

A mix of chestnut mushrooms, oyster mushrooms or shiitake gives the best variety of texture, but any mushrooms you have on hand will work.

How do I store leftover filling?

Keep the cooked mushroom-vegetable mix in an airtight container in the fridge for up to 2 days and only assemble the wraps fresh so the tortilla doesn't get soggy.