Food Gold: Spinach/Avocado Wrap w/ Balsamic Mushrooms

Posted on May 5th, 2010 in Food Gold by Elliot Aronow

Call me crazy but sometimes I just get the illest cravings for bourgie deli sandwiches. Turkey with brie and apples, pastrami with thousand island dressing and slaw, sprouts with swiss—you get the gist. Those joints are delicious, and so well presented.

Trouble is, they can be a bit pricey and may or may not sharpen the focus on what side of the gentrification fence you are really on when you order one (ZING!) So, to assuage your guilt and impress your friends, we recommend making these delicious Spinach/Avocado/Swiss/Mushroom wraps. They are super healthy, delicious and totally on the right side of the revolution. Enjoy!

Healthy Champion Spinach/Avocado Wraps with Balsamic Mushrooms

(makes four)

Balsamic ‘Shroomz

Two 10 ounce packages white/baby bella mushrooms

Tablespoon of butter

Tablespoon of olive oil

Salt/Pepper

Tablespoon or so Balsamic Vinegar

Other Stuff

2 ripe avocados, sliced into bite sized slivers

Tomato Paste

Swiss Cheese, sliced thin

Any big ass “wrap” you can find

Honey Dijon Dipping Sauce

1/2 Tablespoon or so of Apple Cider Vinegar

1/2 Tablespoon of Dijon Mustard

Few squeezes of honey from Mr. Bear

1 1/2 or so Tablespoons of Vegetable Oil

***

1. Quickly rinse and slice up your mushrooms, discarding stems

2. In a medium skillet, melt butter over medium heat until it is foamy, then add olive oil

3. Add sliced mushrooms and a healthy pinch or two of salt. The salt will help to draw the excess water out of the shrooms, which is what we want to do here. We want the shrooms to give up their water and soak up that butter/olive oil goodness. Anyways, cook for ten minutes or so, or until shrooms are golden brown and there is no liquid in the pan.

4. Once browned, add a tablespoon of Balsamic vinegar to the shrooms, mix around over medium heat for one minute then remove from heat.

5. Bust out your wraps (I like to put them in microwave for about 30 seconds) and spread a bit (couple of teaspoons) of tomato paste on each one. A little goes a long way! Then, add your swiss cheese. Then add your warm mushrooms, followed by your fresh spinach. The warmth of the mushrooms should wilt the spinach a little. Finally, add your avocados.

6. Using the same method that you would use to roll a burrito, roll your wrap up! Don’t overfill and try to pay attention to evenly dispersing the avocado, mushroom, cheese, etc. You want every bite to be a delight, dude.

7. As flavors mingle in yo wrap, prepare Honey Dijon dipping sauce. First combine cider vinegar, honey and dijon mustard using a whisk, then slowly add oil to mixture to emulsify. This is exactly like making a salad dressing, easy!

And that’s a wrap!

Fork The World,

Elliot

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