Mushroom Masala & Sweet Onion Wrap

Mushroom Masala & Sweet Onion Wrap by

Sometimes only a pinch of spice – and not a pinch more – is needed to complete the perfect flavor in a dish.  But come spring, when the snow is melting and the fresh veggie season is just around the corner, there is a scent of rebellion in the air.  So let your hair down, forget about any rules, and have fun adding way too much color and flavor into your next dish.

Like in this light, but rich Mushroom Masala & Sweet Onion Wrap.

Mushroom Masala & Sweet Onion Wrap recipe by

Simply take some meaty mushrooms, and spice them up with Sweet Curry Powder & Garam Masala, as well as garlic, ginger, and bay leaf.  And if you have it on hand, some Kashmiri chili powder, to impart its vibrant reddish hue and its fruity, medium-hot spiciness to the curried-tomato based gravy.

Once everything for this Mushroom Masala & Sweet Onion Wrap is cooked and chopped and separated into bowls, take out a tortilla wrap and pile on the yogurt, shredded cabbage, mushroom masala, sautéd onions, and fresh cilantro.  And don’t forget a squeeze of lemon.

A spiced-up, spring-loaded wrap ready to bite into for an explosion of flavor to start out the warm months on a healthy note.

Mushroom Masala & Sweet Onion Wrap by

Mushroom Masala & Sweet Onion Wrap recipe by

Mushroom Masala & Sweet Onion Wrap by Season with Spice
Makes about 4 wraps

1 yellow onion – sliced thinly
Olive oil or coconut oil
1 bay leaf – torn into half
3-4 cloves garlic – minced
2 tsp freshly grated ginger or ginger paste
2 medium tomatoes – diced*
2 tsp of Season with Spice’s Sweet Curry Powder
1/2 tsp of Season with Spice’s Garam Masala
1/4 tsp of Season with Spice’s Kashmiri Chili Powder (or less if you want it less spicy)
16oz cremini mushrooms or button mushrooms – sliced thickly
Salt, to taste (I used Himalayan Pink Salt)
Tortilla wraps
Thinly shredded cabbage
A handful of fresh cilantro leaves
Lime wedges

For onion slices:
Heat a frying pan or skillet. Once hot, add in a tablespoon of oil. Then add in the onion slices and sauté over medium-low heat until softened. I like to add in a splash of balsamic vinegar to give it a savory tang. Set aside.

For mushroom masala:
1. If you’re using the same frying pan/skillet, wipe it clean and reheat until hot. Once hot, turn fire down to medium-low and add in garlic, ginger, and bay leaf. Sauté for about a minute, or until just fragrant. Then add in the tomatoes, curry powder, garam masala, and kashmiri chili powder. Cook over medium fire. Stir and allow the tomatoes to cook down and soften, about 8-10 minutes.
2. Turn heat up to medium-high, and add in the mushroom slices and a pinch of salt. Once the moisture from the mushrooms is released and has evaporated, turn heat to medium-low. At this point, you can taste and adjust the seasonings if needed. Stir and continue to cook until the sauce is rich & thick. Remove from heat and serve warm with tortillas, shredded cabbage, sautéd onion, cilantro, yogurt, and lime wedges.