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Portabella Mushroom Wrap for Meatless Monday

Posted Oct 11 2010 12:00am

“Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.” ~ Albert Einstein, German-Swiss Nobel laurete, theoretical physicist, and philosopher (1879-1955).

Last week, Larry and I stopped at Poole’s Tavern in Northville (MI) for a sandwich after attending the Ghoultide art show. I had the Vegetarian Portabella Mushroom sandwich and have been dreaming of it ever since. The tavern is too far from our house to just drop in with every craving, however, so I thought I’d try and come up with something similar. Not the same, but enough of a reminder. Now, if only the dirty dishes would disappear so effortlessly…

Unlike meat, mushrooms only require a few minutes to marinate; they absorb liquid rather quickly. And different from the typical split and stuffed pita, we’ll just be wrapping the bread around the filling to make it extra-easy.

Portabella Mushroom Wrap

Time: 25 minutes

For each generous serving:

1 large Portabella mushroom cap
2 tablespoons tamari or other soy sauce
2 tablespoons olive oil
2 tablespoons balsamic or cider vinegar
¼ teaspoon crushed dried oregano OR rosemary
2 teaspoons Worcestershire Sauce (see below)
dash of Liquid Smoke
1 teaspoon minced garlic
1 slice Swiss cheese (optional)
¼ cup thinly sliced red onion
1 large pita loaf
¼ roasted red pepper, sliced
½ cup torn spinach leaves
Creamy dressing of your choice

Slice the mushroom into ½-inch thick chunks and put it into a bowl with the marinade ingredients: tamari or soy sauce, olive oil, vinegar, herbs, Worcestershire sauce, liquid smoke, and garlic. Turn to coat, then allow to marinate for 10 minutes, turning once after 5 minutes. Lightly drain the mushroom pieces, reserving the marinade.

Heat up a dry non-stick skillet and add the mushroom pieces and onion. Cook until soft and any released liquid has been re-absorbed. If the pan starts to become dry before the mushrooms are cooked and the onion soft, just add some of the leftover marinade 1 teaspoon at a time.

If you are adding cheese, turn off the heat and lay the slice over the top of the mushroom pieces until it begins to melt.

Place the mushroom and onion mixture onto the pita loaf and top with the red pepper and spinach leaves. Add a creamy dressing, such as guacamole or the Tahini Goddess Dressing on page 120 in the Mosaic Meals cookbook, as desired. Fold the pita around the filling to eat.

This sandwich can get a little bit messy, so if you wish, simply wrap the bottom half in a piece of folded aluminum foil or waxed paper like the restaurants do to prevent dripping.

NOTE: Most brands of Worcestershire Sauce contain anchovies and are, therefore, not appropriate for vegetarians or vegans. The Kroger store brand does not include anchovies, so would be a good choice if it is available to you. Otherwise, mixing up a bit of your own is an easy enough task.

Homemade Worcestershire Sauce

Makes: 3/8 cup
Time: 2 minutes

¼ cup unfiltered cider vinegar
2 tablespoons molasses
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon liquid smoke

Measure ingredients into a small jar. Cover tightly and shake to blend.

Meatless Monday isn’t so bad now, is it? Here is an article about why Monday is going meatless: to read while you’re eating your Portabella Mushroom Wrap.

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