Gluten Free Smoked Garlic & Mushroom Wrap Recipe
I conjured up this recipe when I returned from France with a woven plait of smoked garlic.
To be fair, I had no clue what to use it with until I stumbled upon a little French bistro restaurant that boasted the finest of French cuisine.
And guess what was on the menu?
Smoked garlic and mushrooms and they tasted…as the French chef said: “like love”.
If truth be told, I did come away with a mouth full of flavour, that and smoked garlic breath!
But that was nothing compared to the embarrassment I felt from stinking out the plane with garlic.
My husband was in stitches with laughter.
But anyway…
I was racking my brain the whole flight home wondering how I could incorporate smoked garlic and mushrooms into my meals.
And as usual, when I eat veg, I like to eat it in large quantities.
ALL mushroom wraps I thought (you know how much I LOVE my wraps!).
These craveable smokey garlic mushroom wraps have a rather meaty texture to them.
The mushrooms give off a deep earthy flavour and you get this hint of a subtle smokey background.
I have a nose like a hound dog…and yes, it smells beautiful.
The taste reminds me of applewood smoked cheese.
I find the cumin seeds add a wonderful nutty, gamey flavour which works well with the meaty texture of the mushrooms.
Smokey or Spicy?
As usual, you can flavour these mushroom wraps with any spices you have lurking in your cupboard.
Needless to say, not everyone likes garlic (especially vampires! 🙂 ).
You can get it here: Smoked garlic.
I heard tarragon, basil and oregano go well with mushrooms which I have yet to try.
Catch you in my next post my mad mushroom friends.
Hopefully, I’ll have another crazy wrap idea!
In the meantime, check out my cool veg balls.
Hearts, hugs and giggles!
- 620 g Mushrooms Pre-cooked weight
- 2 Garlic Cloves
- 2 Large Eggs
- 1 Tsp Cumin Seeds
- 1 1/2 Tsp. Coconut Flour
- 1 1/2 Tsp. Psyllium Husks
- 1/2 Tsp. Pink Himalayan Salt
- 5 Tbsp. Dairy Free Milk
- 1/2 A small root of fresh Turmeric
- A handful of Parsley & Coriander
- 2 Good Sprig of Thyme.
- 1 Sprig of Fresh Rosemary
Cook the mushrooms in the oven until soft (about 15 mins). Keep the juices.
- Pop everything into your blender and blitz to a smooth pulp.
- Line a flat baking pan with baking paper (don't use greaseproof paper).
- Spread the mixture out.
- Bake in the oven on 200c for 15 minutes.
- Leave to cool completely before you start making your wraps.
