Sweet Potato and Shiitake Mushroom Roll: A Unique Lunch Wrap
Overview
When it comes to lunch wraps, finding an interesting and delicious option can often be a challenge; however, this Sweet Potato and Shiitake Mushroom Roll offers a unique and flavorful alternative that is both satisfying and nutritious. With its blend of earthy shiitake mushrooms, creamy sweet potatoes, and vibrant escarole, this wrap is perfect for a quick lunch or snack. The rich flavors meld beautifully, providing a delightful culinary experience in every bite.
Recipe Details
- Preparation Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Category: Lunch/Snacks
- Servings: 2
Keywords
Yam/Sweet Potato, Potato, Vegetable, < 60 Mins, Stove Top
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Unsalted butter |
| 1/2 | Shiitake mushrooms (sliced) |
| 1/4 | Shallot (finely chopped) |
| 1/8 – 1/4 | Dried thyme leaves |
| 1 | All-purpose flour |
| 2/3 | Dry sherry |
| 2 | Burrito-size flour tortillas |
| 1 | Sweet potato (cooked and mashed) |
| 2 | Cups escarole (roughly chopped) |
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 404.7 |
| Total Fat | 11.8 g |
| Saturated Fat | 5 g |
| Cholesterol | 15.3 mg |
| Sodium | 495.2 mg |
| Carbohydrates | 63.5 g |
| Dietary Fiber | 7.1 g |
| Sugars | 6.9 g |
| Protein | 10.3 g |
Instructions
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Melt the Butter: Begin by melting the unsalted butter in a skillet over medium heat. This forms the flavorful base for your sautéed filling.
-
Sauté the Aromatics: Once the butter is melted, add the sliced shiitake mushrooms, finely chopped shallots, and dried thyme leaves to the skillet. Sauté the mixture, stirring occasionally, for about 5 to 7 minutes, or until the mushrooms are wilted and the shallots have turned translucent, releasing their aromatic flavors.
-
Incorporate the Flour: After the mushrooms and shallots have softened, add the all-purpose flour to the skillet. Stir well and cook for an additional 1 to 2 minutes. This step helps to thicken your sauce, giving it a nice body.
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Add Liquids: Next, pour in the dry sherry and any stock you have on hand. Continue to cook and stir for about 3 to 5 minutes, allowing the mixture to reduce until it thickens and reaches about 1/3 cup in volume. Season with salt and pepper to taste, ensuring the flavors are balanced.
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Prepare the Tortillas: While the filling cooks, take your burrito-sized flour tortillas and lay them flat on a clean work surface. It’s best if you warm them slightly beforehand to make them pliable.
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Assemble the Wraps: Begin by smashing half of the cooked sweet potato into the lower third of each tortilla, adding a light sprinkle of salt if desired. Layer on half of the sautéed shiitake and shallot mixture, ensuring you keep the ingredients away from the edges to facilitate rolling.
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Add Escarole: Top the mushroom mixture with half of the chopped escarole, allowing its fresh crunch to enhance the overall texture of the wrap.
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Roll It Up: To create a burrito-style wrap, fold in the two sides of the tortilla first, then roll it up from the bottom to the top, encasing the filling securely within. For presentation, cut each wrap in half on the bias to reveal the colorful filling inside.
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Repeat: Follow the same process with the second tortilla, ensuring you make a second delightful wrap to enjoy.
Conclusion
This Sweet Potato and Shiitake Mushroom Roll combines hearty ingredients that come together beautifully, making it a nourishing choice for lunch or a satisfying snack. Each bite is packed with flavor, making it an enticing option for those looking to add variety to their meal routine. Serve it alongside a light salad or some fresh fruit for a complete meal that’s both healthy and delicious. Enjoy your culinary creation!
By following this recipe, you can easily prepare an innovative and scrumptious lunch wrap that stands out from the usual offerings, providing a delicious and unique option that will surely delight your taste buds.
