Oyster Mushroom Wraps with Garlic Yogurt Sauce

Name: Oyster Mushroom Wraps with Garlic Yogurt Sauce with potato wedges, quick-pickled onion & cucumber
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 400 g Oyster mushrooms; 1 piece Red onion; 1 sachet(s) African-inspired spice mix; ⅔ sachet(s) BBQ spice rub; 4 piece Flour tortillas; 200 g Potatoes; 100 g Organic full-fat yogurt; 1 piece Garlic; 1 piece Persian cucumber; 10 g Dill, mint & flat leaf parsley; 2 tablespoon Olive oil; 50 milliliters Water for the potatoes; 1 tablespoon [Plant-based] mayonnaise; 2 tablespoon Red wine vinegar; 2 teaspoon Sugar; 2 tablespoon [Plant-based] butter; to taste Salt and pepper

with potato wedges, quick-pickled onion & cucumber

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Oyster mushrooms are a great meat substitute! Tearing them, rather than chopping them, preserves their delicate, unique texture.

Tags:

Veggie

•Extra Veggies

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Oyster mushrooms

½ piece

Red onion

½ sachet(s)

African-inspired spice mix

⅓ sachet(s)

BBQ spice rub

2 piece

Flour tortillas

(Contains: Tarwe May be present: Mosterd, Soja)

100 g

Potatoes

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

½ piece

Garlic

½ piece

Persian cucumber

5 g

Dill, mint & flat leaf parsley

Not included in your delivery

1 tablespoon

Olive oil

25 milliliters

Water for the potatoes

½ tablespoon

[Plant-based] mayonnaise

1 tablespoon

Red wine vinegar

1 teaspoon

Sugar

1 tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3279 kJ

Calories784 kcal

Fat40.7 g

Saturated Fat13.3 g

Carbohydrate78.9 g

Sugar14.6 g

Dietary Fiber17.8 g

Protein18.5 g

Salt1.8 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole with Lid

•Large Frying Pan

•Bowl

•Small Bowl

Cooking Steps

Preheat the oven to 200°C.
Cut the potatoes into wedges and transfer to a deep frying pan, then pour in the water (see pantry for amount). Steam for 12 - 15 minutes over medium-high heat, covered.
Drain if necessary, then add half of the African-inspired spices and drizzle generously with olive oil.
Fry for 5 - 7 minutes until done. Season to taste with salt and pepper.

Slice the onion into half-rings.
Heat a large clean frying pan over high heat. Tear the mushrooms into thin strips and fry for 2 - 3 minutes.
Stir in a generous knob of butter, the BBQ rub* and half of the onion (see Tip). Fry for 5 - 6 minutes.

*Take care, this ingredient is spicy! Use as preferred.

Tip: the rest of the onion will be served raw, but you can also fry all of it here instead.

In a bowl, combine the red wine vinegar with the sugar.
Add the rest of the onion and season with salt, then toss well to combine. Set aside until serving, stirring occasionally.
Lightly dab the tortillas with some water and top with the rest of the African-inspired spices. Heat in the oven for 2 - 3 minutes.
Slice the cucumber into crescents.

Crush or mince the garlic and finely chop the fresh herbs, then transfer both to a small bowl.
Add the yogurt and the mayonnaise, then mix well to combine. Season to taste with salt and pepper.
Fill the tortillas with the mushrooms, the potato wedges, the cucumber, the quick-pickled onion and the yogurt sauce.