Yield: 8 Wraps
1.5 lbs Oyster mushrooms, cleaned
½ ea Onion, chopped
5ea Spring Garlic, sliced
4ea Guajillo dry peppers, soaked, seeded & sliced
1tsp Worcestershire sauce
4 tbsp extra virgin olive oil
to taste salt & fresh ground pepper
to taste lettuce hearts, chopped
½ bunch parsley, chopped
½ bunch pea shoots, chopped
1-2ea whole lime, juiced
1 bunch green onion, sliced
10 ea lettuce leaf, whole & at least 6” diameter
- Get leaves from large head of lettuce (any preferred variety is fine, but crunchy is encouraged). Clean dry and reserve. Chop remaining heart and reserve.
- Heat up a large enough skillet to fit mushroom in a spaced out single layer (don’t over crown the pan). At a high heat add oil and sauté mushrooms & onions. Half way through cooking add sliced guajillos. Season as you go. For the last minute of the cooking add the sliced garlic. Take off heat and mix chopped lettuce hearts if desired with the pea shoots and parsley. Mix, serve on the lettuce, add fresh green onion sliced on a hard bias.