---

GRILLED OYSTER MUSHROOM TORTILLAS WITH MISO MAYO & PICKLED VEGGIES

---

These quick pickles are amazing! You can use anything from radishes, beets, baby onions, cauliflower, carrots, cucumber and even kohlrabi. To make it extra special and interesting, add some dill, garlic, fennel or coriander seeds.

---

SERVES 6

FOR THE TORTILLAS

1 punnet (300 g) oyster mushrooms, washed

Extra virgin olive oil for brushing

Barbecue spice

6 soft flour tortillas

FOR THE MISO MAYO

1½ cup vegan mayo (see page XX)

1 Tbsp miso paste

FOR THE PICKLED VEGGIES

1 cup white wine vinegar

1½ cups water

2 Tbsp sugar

A pinch of salt

6 baby cucumbers, sliced lengthways

8 - 10 baby carrots, sliced lengthways

  1.  To make the quick pickles, mix the vinegar, water, sugar and salt together until the salt and sugar dissolve. Taste and make sure there is enough tang. It should taste sweet and sour.

  2.  Add the carrots and cucumbers and place in the fridge for at least 1 hour.

  3.  For the miso mayo, mix together the vegan mayo and miso paste and set aside.

  4.  To make the tortillas, brush the oyster mushrooms with olive oil on both sides and sprinkle with barbecue spice. Place on a braai grid and braai over medium-hot coals for 2 - 3 minutes. Set them aside but keep them warm.

  5.  Just before removing the mushrooms place the tortillas on the braai grid for a couple of seconds to heat. Once heated, fold them into a U-shape and set aside to cool slightly.

  6.  Fill each tortilla with a helping of oyster mushrooms followed by pickled veggies and a drizzle of miso mayo.