Pink Peppercorn Lemon Thyme Miso Mushroom "Scallop" Wraps
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
4-6
Prep Time
20 minutes
Cook Time
20 minutes
A light and fragrant veggie wrap with mushroom medallions that give the impression of the perfectly seared scallop? We're in. Watch the recipe video below!
Author:Chef Christian Gill
Ingredients
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4 large Trumpet Mushrooms
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3 large Zucchini
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1 large Red Onion (julienned)
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3 Red Bell Pepper (sliced into strips)
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2 cups Dry Glass Noodles
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2 tsp Spiceology Red Chili Flake
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1 can Coconut Milk
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5 Spiceology Saffron threads (optional)
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2 tsp kosher salt
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4-6 XL Tortillas
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4 cups Romaine
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Olive OIl
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1/8 cup Spiceology Pink Peppercorn Lemon Thyme
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1 cup Water
Directions
Preheat flat top to 400 degrees.
Very carefully, with a small sharp utility or pairing knife, slice the trumpet mushrooms into 1-inch thick medallions. Then, cross cut (tic-tac-toe) lines into both sides of the medallions. Place into a gallon Ziploc bag. Drizzle in 2 Tbsp of olive oil and 1 Tbsp of Spiceology Pink Peppercorn Lemon Thyme. Seal and Shake. Refrigerate until ready to cook.
Repeat season, seal, and shake steps with the onions, peppers, and zucchini. Refrigerate until ready to cook.
In a medium stock pot, bring coconut milk, 1 cup of water, chili flake, salt, and saffron to a light boil. Add glass noodles and reduce heat to simmer. Cook for 5 minutes or until soft, then turn off and strain. Shock with cold water and set aside.
With a generous amount of neutral oil, sear mushrooms on both sides until golden brown. sear remaining vegetables on all sides. If you so choose, sear and toast tortilla before wrapping. To build wrap, add romaine, saffron coconut glass noodles, mushroom "scallops" and veggies.
That's a wrap. Wrap it up, slice it up and enjoy.
