Lion's Mane Mushroom Gyro-Style Wrap
This Gyro-Style Wrap is loaded with flavor. I made a Tzatziki sauce to compliment the other Greek flavors of Kalamata olives and marjoram; and the combination is so good, wrapped in a warm pita bread. Enjoy!
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Tzatziki Sauce Ingredients
- 2 tsp dried OR fresh minced garlic
- 1 Tbsp lemon juice
- 1 Tbsp + 2 tsp dried OR fresh dill
- 10-12 leaves fresh mint, finely chopped
- 1 cup vegan mayonnaise
- 1 cup vegan plain yogurt
- 1 peeled and finely chopped cucumber
- 1 tsp lemon zest
- to taste salt & pepper
Lion's Mane Mushroom Gyro
- cauliflower-sized Lion's Mane mushroom
- vegan butter
- to taste salt & pepper
- marjoram powder
- dried minced onion
- smoked paprika
- fresh rosemary
Garnish Ingredients
- pita bread OR lavash Or Chalupa
- lettuce, chopped
- red onion, thinly sliced
- Kalamata olives
- vegan feta cheese
Directions
- Whisk together the Tzatziki sauce ingredients and set aside.
- If necessary, clean the Lion’s Mane mushroom with a brush to remove any dirt particles.
- Add the Lion’s Mane to a cast iron skillet and use a press or pan to cook out all the liquid in the mushrooms. Flip the mushroom during this process. (Tip: I use a cast iron press for this step, but you can use a heavy pot or pan instead.)
- In a cup, mix together 1/2 cup of melted butter, salt, pepper, marjoram, minced onion, and paprika.
- Cover the mushrooms in the infused butter and then return them to the cast iron skillet. Cook the mushrooms on both sides while adding more infused butter on top. Place a few sprigs of fresh rosemary into the butter.
- Once all the water has evaporated, baste the mushroom with the hot rosemary butter and press it until it is well cooked on both sides and about 1/2 inch thick.
- Slice the mushroom on a cutting board and assemble your Gyro Wrap in warm pita bread (or your preferred wrap), with lettuce, red onion, Kalamata olives, and vegan feta cheese. Top with Tzatziki sauce and enjoy!
Shopping List
Tzatziki Sauce Ingredients
- 2 tsp dried OR fresh minced garlic
- 1 Tbsp lemon juice
- 1 Tbsp + 2 tsp dried OR fresh dill
- 10-12 leaves fresh mint, finely chopped
- 1 cup vegan mayonnaise
- 1 cup vegan plain yogurt
- 1 peeled and finely chopped cucumber
- 1 tsp lemon zest
- to taste salt & pepper
Lion's Mane Mushroom Gyro
- cauliflower-sized Lion's Mane mushroom
- vegan butter
- to taste salt & pepper
- marjoram powder
- dried minced onion
- smoked paprika
- fresh rosemary
Garnish Ingredients
- pita bread OR lavash Or Chalupa
- lettuce, chopped
- red onion, thinly sliced
- Kalamata olives
- vegan feta cheese
Directions
- Whisk together the Tzatziki sauce ingredients and set aside.
- If necessary, clean the Lion’s Mane mushroom with a brush to remove any dirt particles.
- Add the Lion’s Mane to a cast iron skillet and use a press or pan to cook out all the liquid in the mushrooms. Flip the mushroom during this process. (Tip: I use a cast iron press for this step, but you can use a heavy pot or pan instead.)
- In a cup, mix together 1/2 cup of melted butter, salt, pepper, marjoram, minced onion, and paprika.
- Cover the mushrooms in the infused butter and then return them to the cast iron skillet. Cook the mushrooms on both sides while adding more infused butter on top. Place a few sprigs of fresh rosemary into the butter.
- Once all the water has evaporated, baste the mushroom with the hot rosemary butter and press it until it is well cooked on both sides and about 1/2 inch thick.
- Slice the mushroom on a cutting board and assemble your Gyro Wrap in warm pita bread (or your preferred wrap), with lettuce, red onion, Kalamata olives, and vegan feta cheese. Top with Tzatziki sauce and enjoy!
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