Spring Mushroom Wraps

Mushrooms are one the most magical living organisms on the planet. They are members of the fungi kingdom and are unique in their ability make Vitamin D when exposed to the sun, gill side up (let sit 20 to 60 minutes).  In this way they are much like the animal kingdom. Some say they are the bridge between plants and animals.

These mushrooms are yummy wrapped in lettuce.  I like them dressed in your favorite hummus and topped with an avocado mix. Have fun!

(Fonio is ancient grain from Africa that is rich in minerals and is gluten free. If you can’t find it, please free to use quinoa or your buckwheat or your favorite binder.)

1      medium beet, finely grated

½ c cooked fonio (cooled)

2      c mushrooms, finely chopped

½ onion, finely diced

1 c drained and pressed tofu for more protein

1-  2 T ground flax + 5 tbsp water to make the flax egg

1 T muun chi Fermented Roots

Salt + pepper

Mix flax with water and let sit for 15 minutes. In the meantime combine roots with onion, crumbled tofu and mushrooms.  You want to drain the mushrooms til they are free of tons of liquid.

Cook you fonio as you would a rice or quinoa. Mix all your ingredients together, adding the raw beet at the end.

Stir fry like a crumble and eat it like a Chinese wrap. This dish makes a great early summer main. You may pan fry them for a crispy finish or bake at 350 degrees for 30 min. You may wish to make it advance and serve it room temperature or warm.

Top with your favorite avocado mix or just plain avocados and topped with muun chi Fermented Roots… and for an extra crunch try Muun chi Muunkraut for extra probiotic/prebiotic benefits!!

yummmm!