I sea pulled mushroom wrap
Make this pulled mushroom wrap for the ultimate budget-proof and vegetarian recipe. This pulled mushroom wrap is bursting with hearty, savory flavors. Bright vegetables and creamy cottage cheese bring the flavors all together. Wrapped up in a flavorful seaweed wrap, this recipe just couldn’t get any better.
By Kim and Sofie from @foodiesuitzeeland
Ingredients (Serves 4 People)
1 pack of seaweed wraps (4 wraps)
400 g mushrooms
125 g bean sprouts
1/2 winter carrot grated
250 g cherry tomatoes
For the sauce
1.5 tablespoon of soy sauce
3 tablespoons of sweet soy sauce (ketjap manis)
1 clove of garlic or some garlic powder
2 teaspoons paprika powder
Pinch of salt and pepper
For the dressing
3 tablespoons low-fat cottage cheese (or mayonnaise if you have it at home)
Teaspoon of dill powder
Teaspoon of garlic powder
Pinch of salt and pepper
Pulled Mushroom Wrap Preparation
- Preheat the oven to 200 degrees
- Roast the mushrooms in the oven for about 20 minutes
- Then remove the moisture off the mushrooms with some paper
- Pull the mushrooms apart with two forks
- Put olive oil in a pan and add the sauce mix and mushrooms, fry for a few minutes
- Meanwhile, make the dressing mix from quark
- Heat the wraps in the microwave for 20 seconds
- Serve everything in the seaweed wrap and enjoy your pulled mushroom wrap!
You need the following product to prepare this dish:
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