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; Persian cucumber; 10 g Dill, mint & flat leaf parsley; 2 tablespoon Olive oil; 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:

Extra Veggies

•Veggie

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

100 g

Potatoes

50 g

Organic full-fat yogurt

½ piece

Garlic

Persian cucumber

5 g

Dill, mint & flat leaf parsley

Not included in your delivery

1 tablespoon

Olive oil

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

Potassium75.9 mg

Calcium16.5 mg

Iron0.2 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

•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). Cover with the lid, then cook for 12 - 15 minutes over medium-high heat.
Remove the lid and drain if necessary, then add the olive oil and half of the African-inspired spices.
Toss well to coat, then fry for 5 - 7 minutes until done. Season to taste with salt and pepper.

Meanwhile, slice the onion into half rings.
Heat a clean large frying pan over high heat.
Tear the oyster mushrooms into strips of around 2cm thickness and fry for 2 - 3 minutes until golden-brown.
Stir in a generous knob of butter along with the BBQ rub* and half of the onion (see Tip), then fry for 5 - 6 more minutes.

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

Tip: You are using the other half of the onion raw. If you don't like raw onion, fry all of it in this step.

In a bowl, combine the red wine vinegar with the sugar.
Add the remaining 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 oyster mushrooms, potato wedges, cucumber and quick-pickled onion.
Drizzle with the garlic yogurt sauce.