Pulled Hoisin Mushroom & Crispy 'Seaweed' Wraps

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Using clean hands, tear the chestnut mushrooms into small pieces and add to a baking tray (or two), trying to spread them out as much as possible Put the tray[s] in the oven for an initial 10-15 min, until starting to brown and crisp 2. Meanwhile, add the soy sauce to a bowl with the agave and smoked paprika and stir it all together – this is your smoky dressing. 3 Wash, then rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and finely shred Add the shredded spring greens to a large baking tray (or two!) and sprinkle with a very generous pinch of salt, 1 tsp [2 tsp] sugar and a large drizzle of vegetable oil Give everything a good mix up, then put the tray[s] in the oven for 8-10 min or until crispy – this is your crispy 'seaweed' 4. Once the mushrooms are starting to brown, remove the tray[s] from the oven and pour over the smoky dressing Mix it all together and return the tray to the oven for 8-10 min further until caramelised 5. While the mushrooms are caramelising, slice the cucumber in half lengthways and scoop out the seeds with a spoon then slice into matchsticks, discard the seeds Trim, then slice the spring onions lengthways into batons 6. Add the tortillas to a tray and put the tray in the oven for 2-3 min or until warmed through Add the hoisin sauce to a bowl along with the onion marmalade and mix it all together – this is your sticky hoisin sauce 7. Once the mushrooms have caramelised, divide the mixture evenly between the warmed tortillas Dollop over the sticky hoisin sauce, pack with cucumber matchsticks, spring onion batons and garnish with crispy 'seaweed' and crispy onions – these are your pulled hoisin mushroom & crispy 'seaweed' wraps Serve the pulled hoisin mushroom & crispy ‘seaweed’ wraps with any remaining cucumber matchsticks and spring onion batons to the side