500 grams mushrooms (I used oyster, shitake and portabello)
1/2 tsp garlic powder
2 small onions (I used 1 medium sized one)
1 green capsicum
cashew bechamel sauce
2 wraps of your choice
Salt and pepper to taste
Thinly slice mushrooms, onions and capsicum (that’s pepper to us regular folk).
Heat a non-stick pan over medium-high until very hot.
Add oil into pan and sear mushrooms a handful at a time. Mushrooms will shrink to half its size and liquid will evaporate while cooking. Once brown and there is no more liquid the mushrooms are ready. This should take roughly 7-10 minutes per handful.
Once all mushrooms are finished transfer to a bowl and season with garlic powder, salt and pepper. Mix well and let sit.
Meanwhile in another pan heat oil over medium-high until hot and add onions and capsicum (pepper). Saute until soft and brown. This should take roughly 10-15 minutes. Once cooked mix in with the mushrooms.
Now its time to prepare the wraps! Spread the vegan butter on the wrap. Add the mushroom mix on top, followed by the Cashew Bechamel Sauce then wrap to your heart’s content. Voila you’re finished!
I would highly recommend toasting it for a slightly crispy texture.