6ozOyster mushrooms (approximately 4 medium-sized or 3 large sized mushrooms)pulled or sliced into strips
3-4ouncesbrown or white beech mushrooms,clustered roots cut off and then separate mushrooms with your hands
1tablespoonChinese five spice powderavailable at most supermarkets
1/4cupplus 2 tablespoons guten free Hoisin sauceI use San-J
2tablespoonsneutral oil, such as vegetable or canola
1/4cupcornstarch
1Persian cucumberends trimmed, sliced in half vertically, seeds removed with a spoon and then julienned into strips
2scallionstop ends trimmed and then julienned into strips
2gluten free tortilla wrapsI use Mission brand
Instructions
Pull or cut oyster mushrooms into vertical strips. Pull apart beech mushrooms.
Place both mushrooms in a large bowl and mix with oil, gluten free Hoisin sauce, and Chinese five spice powder until mushrooms are thoroughly coated. Then sprinkle the cornstarch onto the mushrooms and remix until combined.
Line an air fryer tray (or basket) with parchment paper and transfer the mushrooms. Air fry or convection bake at 375 degrees for 15-20 minutes, or until crispy.
While mushrooms are cooking, julienne the cucumber and scallions. Set aside.
Heat a medium-sized pan on medium heat and place a tortilla in the pan. Once the tortilla begins to slightly puff up, remove the tortilla from the pan. Repeat. The goal is to have warm, pliable tortillas.
To assemble place the warmed tortilla on a plate or cutting board. Spoon approximately one tablespoon of hoisin onto the tortilla and spread the sauce around with a spoon. Next, add the cucumbers, scallions, and mushrooms onto the middle of the tortilla (see photo) and then sprinkle on sesame seeds (if using). Repeat with other tortilla.
Cut tortilla in half or leave whole. Serve with extra sauce, cucumbers and scallions. Dig in and enjoy!
Notes
This recipe can easily be doubled, tripled or quadrupled.If you feel inclined to make homemade gf pancakes, I salute you🫡!