Lion's Mane Mushroom Gyro-Style Wrap

This Gyro-Style Wrap is loaded with flavor. I made a Tzatziki sauce to compliment the other Greek flavors of Kalamata olives and marjoram; and the combination is so good, wrapped in a warm pita bread. Enjoy!

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Tzatziki Sauce Ingredients

2 tsp dried OR fresh minced garlic
1 Tbsp lemon juice
1 Tbsp + 2 tsp dried OR fresh dill
10-12 leaves fresh mint, finely chopped
1 cup vegan mayonnaise
1 cup vegan plain yogurt
1 peeled and finely chopped cucumber
1 tsp lemon zest
to taste salt & pepper

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Lion's Mane Mushroom Gyro

cauliflower-sized Lion's Mane mushroom
vegan butter
to taste salt & pepper
marjoram powder
dried minced onion
smoked paprika
fresh rosemary

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Garnish Ingredients

pita bread OR lavash
lettuce, chopped
red onion, thinly sliced
Kalamata olives
vegan feta cheese

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Directions

Whisk together Tzatziki sauce ingredients and set aside
Clean Lion's Mane mushroom with a brush, to remove any dirt particles, if needed
Add Lion's Mane to a cast iron skillet with vegan butter. Sprinkle both sides of the mushroom with salt, pepper, marjoram, minced onion, and paprika. Place a few sprigs of fresh rosemary into the butter. Press the mushroom down with a flat surface until the water cooks out. Flip the mushroom in this process. TIP: I use a cast iron press for step 3, but you can use a heavy pot or pan inside
Once the water cooks out, baste the mushroom with the hot rosemary butter and press it until it is well cooked on both sides and about 1/2 inch thick
Slice the mushroom on a cutting board and build your Gyro Wrap in warm pita bread (or preferred wrap), with lettuce, red onion, Kalamata olives and vegan feta cheese. Top with Tzatziki sauce and Enjoy!

Shopping List

Tzatziki Sauce Ingredients

2 tsp dried OR fresh minced garlic
1 Tbsp lemon juice
1 Tbsp + 2 tsp dried OR fresh dill
10-12 leaves fresh mint, finely chopped
1 cup vegan mayonnaise
1 cup vegan plain yogurt
1 peeled and finely chopped cucumber
1 tsp lemon zest
to taste salt & pepper

‍

Lion's Mane Mushroom Gyro

cauliflower-sized Lion's Mane mushroom
vegan butter
to taste salt & pepper
marjoram powder
dried minced onion
smoked paprika
fresh rosemary

‍

Garnish Ingredients

pita bread OR lavash
lettuce, chopped
red onion, thinly sliced
Kalamata olives
vegan feta cheese

‍

Directions

Whisk together Tzatziki sauce ingredients and set aside
Clean Lion's Mane mushroom with a brush, to remove any dirt particles, if needed
Add Lion's Mane to a cast iron skillet with vegan butter. Sprinkle both sides of the mushroom with salt, pepper, marjoram, minced onion, and paprika. Place a few sprigs of fresh rosemary into the butter. Press the mushroom down with a flat surface until the water cooks out. Flip the mushroom in this process. TIP: I use a cast iron press for step 3, but you can use a heavy pot or pan inside
Once the water cooks out, baste the mushroom with the hot rosemary butter and press it until it is well cooked on both sides and about 1/2 inch thick
Slice the mushroom on a cutting board and build your Gyro Wrap in warm pita bread (or preferred wrap), with lettuce, red onion, Kalamata olives and vegan feta cheese. Top with Tzatziki sauce and Enjoy!