Sliced portobellos are cooked with onion in a mixture of spices to make these mushroom wraps topped with crunchy red cabbage and pickled red onions.
I’m so excited to be sharing these vegetarian wraps with you today. They’re super easy and the mushrooms have so much incredible flavour.
We discovered how good mushrooms could be when we made these mushroom bao a few weeks ago. Adding a range of different spices and a sauce mixture while cooking makes such a huge difference and those mushrooms soak up flavour like a sponge.
In our new half vegetarian life we’re doing lots of switches in recipes we’d normally use meat for to come up with tasty vegetarian alternatives.
Something like these wraps, which we’d normally use chicken or lamb for, work so well with mushrooms instead. I used portobello mushrooms, thinly sliced and then cooked in a combination of spices, cider vinegar, maple syrup, chilli sauce and soy sauce.
INGREDIENTS YOU NEED TO MAKE THESE MUSHROOM WRAPS:
- Red Cabbage – You need to shred or slice it as thinly as possible, I used this mandoline and it’s one of my favourite kitchen gadgets.
- Lemon Juice
- Cider Vinegar
- Portobello Mushrooms
- Smoked Paprika
- Dried Thyme
- Soy Sauce – This is the brand we normally use.
- Chilli Sauce
- Cider Vinegar
- Maple Syrup
- Flatbreads – Homemade or store bought.
- Coriander Leaves
- Garlic Yoghurt
Keep scrolling to get the recipe for these mushroom wraps…
We started by cooking the mushrooms and onion in a little oil over a high heat until they’re starting to caramelise.
The high heat is important because it helps to stop the mushrooms releasing all the liquid and going all soggy. If the pan gets filled with liquid then the mushrooms end up stewing in the liquid instead of getting all browned and delicious.
Once you’ve cooked the mushrooms for about 10 minutes then you add a whole heap of spices including cumin, cinnamon, smoked paprika and dried thyme and quickly cook for another minute.
Finally it’s a mixture of soy sauce, chilli sauce, cider vinegar and maple syrup…the perfect combination of sweet, salty and spicy. Add to the mushrooms and then cook for another 10 minutes until the mushrooms and onions are sticky and golden.
Other than the mushrooms I tossed some shredded red cabbage with a little vinegar and lemon juice and set aside before adding the mushrooms so that the flavour was infused into the cabbage before cooking.
I also quickly pickled some red onions to add to the wraps. I love this method of adding extra tang and ‘pickley’ flavour to dishes and these work so well added to all kinds of different meals like tacos and sandwiches.
To pickle the red onions you simply need to slice the onions, pour over boiling water which helps to take a little of the astringency out of them and then mix them with vinegar and some flavourings like peppercorns or bay leaves.
They’re ready to use pretty much straight away and the leftovers keep well in the fridge for a good month or so.
Once that’s all ready you simply need to assemble your mushroom wraps. It might sound like a lot to do but I promise it’s really not. Once your mushrooms are cooking you can prep your cabbage and red onions and have everything ready in about half an hour.
We used homemade flatbreads but store bought would work just as well. Add tomatoes, coriander and we used the leftover garlic yoghurt from these salmon burgers.
The perfect vegetarian dinner.
Want more? Get all my other vegetarian recipes before you go!
Keep scrolling to get the full recipe…
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE MUSHROOM WRAPS WITH PICKLED RED ONION?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
The slaw with these tacos is a great way to use up red cabbage.
The dressing for this salad uses maple syrup to add an amazing sweetness.
Mushroom Wraps with Pickled Red Onion
For the Red Cabbage
- 1/2 Red Cabbage shredded
- 1 tbsp Lemon Juice
- 1 tbsp Cider Vinegar
- Salt and Pepper
For the Mushrooms
For the Pickled Red Onions
- 1 Red Onion thinly sliced
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 150 ml Cider Vinegar
- Flatbreads to serve
- Tomatoes sliced, to serve
- Coriander Leaves to serve
- Garlic Yoghurt
- Toss the shredded red cabbage, lemon juice and cider vinegar together in a large bowl with some salt and pepper and set aside.
- Put the sliced red onion in a sieve and pour over a kettles worth of boiling water. Mix the vinegar, salt and sugar together in a jar and add the onion slices. Add a couple of peppercorns and set aside until ready to use.
- Heat a drizzle of oil in a frying pan and add the onion and mushroom and fry for 10 minutes then add all the spices and cook for another minute. While the mushrooms are cooking mix together the soy sauce, chilli sauce, cider vinegar and maple syrup. Add to the mushrooms and cook for another 10 minutes then remove from the heat.
- Serve the mushrooms wrapped in the flatbreads with tomatoes, red cabbage, red onion, coriander leaves and garlic yoghurt.
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