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Crumbed Oyster Mushroom Wraps
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Crumbed Oyster Mushroom Wraps

The taste and texture of these Crumbed Oyster Mushroom Wraps are out of this world! Kind of meaty and full of flavour, you won't regret making these! 

Servings: 4 people
Ingredients
For Batter:
  • 1/2 cup wholemeal flour
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin powder
  • 1/4 tsp chipotle powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • pinch of black salt
  • 1 Tbsp nutrittional yeast
  • 1 /2 cup sparkling mineral water (plus 1 to 2 Tbsp)
Other Ingredients:
  • 1/2 to 1 cup of breadcrumbs
  • 100g oyster mushrooms
  • canola oil to fry
  • avocado as desired
  • vegan mayonnaise as desired
  • 1 carrot grated
  • 1 small cucumber grated
  • ice berg lettuce
  • wraps as many as needed
Instructions
For the Batter:

  1. Mix the dry ingredients for the batter together and add the sparkling water, whisking as you go, until it's a nice smooth batter, not too thick and not too thin.

For the Mushrooms

  1. With the oyster mushrooms, sometimes I cut them in half if they're too big and I cut the stalks off if too thick or chunky. Dip each mushroom into the batter and then coat with breadcrumbs. This is a messy process, but worth it. Shallow fry the coated mushrooms in canola oil for a few minutes on each side. You may need to do this in a few batches. Once cooked place them on paper towel (on a plate or bowl) to drain the excess oil.

To Assemble:

  1. Then make a wrap! I usually put avocado on a wrap, then ice berg lettuce, some crumbed oyster mushrooms, some chipotle mayo, then grated carrot and cucumber! You're good to go! Enjoy!