Ingredients
1- 1/2 cup Sliced Mushrooms
1/4 cups Water
1- 1/2 cup Cashews, Soaked In Water For At Least 4 Hours, Drained
1 Tablespoon Lemon Juice
2 cloves Garlic, Minced
Method
Sources
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Lever-press citrus juicer — maximum juice, no seeds
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Concentrated mushroom umami — stocks, rubs, seasoning blends
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whisk all marinade ingredients (except mushrooms) together. line mushrooms in a shallow pan, and pour marinade over top. stir the mushrooms in the marinade so that they are covered (it may not seem like a lot of marinade, but mushrooms have a high water content, and as they condense it will be more than enough). transfer the mushrooms to the fridge and let marinate for at least 4 hours (but overnight is best). once finished, drain out the excess marinade and set the mushrooms aside. you will find that the mushrooms condense, and release a significant amount of water (making it optional to saute them). 2) for the cashew spread, process or blend all of the ingredients together until smooth. add additional lemon juice or garlic, depending on your taste. 3) saute the marinated mushrooms, and roasted red peppers in a skillet over medium heat, in order to heat them through (you will find that the mushrooms do not need to be fully sauteed because of the way that they condense in the marinade). 4) place 1/3 of the heated mushrooms and roasted red pepper slices into the center of a wrap. spoon a generous amount of cashew spread on top, wrap, and press in a grill (i like to use my george foreman). if you do not have a grill, you can always place the wraps in a saute pan, and weigh them down to create a nice press, and cook over medium heat until browned on all sides. enjoy with extra cashew spread to dip, if desired.