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 Or Chalupa
lettuce, chopped
red onion, thinly sliced
Kalamata olives
vegan feta cheese

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Directions

Whisk together the Tzatziki sauce ingredients and set aside.
If necessary, clean the Lion’s Mane mushroom with a brush to remove any dirt particles.
Add the Lion’s Mane to a cast iron skillet and use a press or pan to cook out all the liquid in the mushrooms. Flip the mushroom during this process. (Tip: I use a cast iron press for this step, but you can use a heavy pot or pan instead.)
In a cup, mix together 1/2 cup of melted butter, salt, pepper, marjoram, minced onion, and paprika.
Cover the mushrooms in the infused butter and then return them to the cast iron skillet. Cook the mushrooms on both sides while adding more infused butter on top. Place a few sprigs of fresh rosemary into the butter.
Once all the water has evaporated, 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 assemble your Gyro Wrap in warm pita bread (or your 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 Or Chalupa
lettuce, chopped
red onion, thinly sliced
Kalamata olives
vegan feta cheese

‍

Directions

Whisk together the Tzatziki sauce ingredients and set aside.
If necessary, clean the Lion’s Mane mushroom with a brush to remove any dirt particles.
Add the Lion’s Mane to a cast iron skillet and use a press or pan to cook out all the liquid in the mushrooms. Flip the mushroom during this process. (Tip: I use a cast iron press for this step, but you can use a heavy pot or pan instead.)
In a cup, mix together 1/2 cup of melted butter, salt, pepper, marjoram, minced onion, and paprika.
Cover the mushrooms in the infused butter and then return them to the cast iron skillet. Cook the mushrooms on both sides while adding more infused butter on top. Place a few sprigs of fresh rosemary into the butter.
Once all the water has evaporated, 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 assemble your Gyro Wrap in warm pita bread (or your preferred wrap), with lettuce, red onion, Kalamata olives, and vegan feta cheese. Top with Tzatziki sauce and enjoy!