Marinated Mushroom Wrap Recipes

Steps:

• In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Steps:

• Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
• Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.

Steps:

• Combine all ingredients to make marinade.
• Pour over mushrooms and stir gently to coat.
• Cover container and refrigerate overnight.
• Stir or shake mushrooms occasionally, to ensure contact with marinade.
• Optional: If you prefer, use 1/2 cup of your favorite olive oil, instead of 1/4 cup olive oil & 1/4 cup vegetable oil.

Steps:

• In a bowl, combine the soy sauce, 2 tablespoons lemon juice, and the oil.
• Add the mushroom strips; toss to combine; marinate 1 hour or overnight.
• Drain the mushrooms and set aside.
• Mash the avocado with the remaining 1 T lemon juice.
• To assemble wraps, place 1 tortilla on a work surface and spread with some of the mashed avocado.
• Top with a layer of spinach leaves.
• In the lower third of each tortilla, arrange strips of the soaked mushrooms and some of the bell pepper strips.
• Sprinkle with the tomato and salt and pepper to taste.
• Roll up tightly and cut in half on the diagonal.
• Repeat with the remaining ingredients and serve.