Buffalo Maitake Wraps

This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz

This Buffalo Maitake Mushroom Wrap recipe is loaded with all of your favored buffalo chicken style favorites while skipping the meat. A perfect vegetarian or meatless recipe that is handheld, punchy in flavor, and packed with maitake mushrooms in each satisfying bite. The maitake mushrooms are dredged in a light batter that’s peppered with garlic and paprika and baked in the oven to develop an even richer level of flavor and appealing texture. 

Once they’re golden, they’re tossed in your favorite tangy buffalo sauce until glossy and toasted for a few more minutes to allow the sauce to cling and caramelize to the mushrooms. They can be served alone with additional buffalo sauce as an appetizer, or wrapped up with mozzarella, red onions, and crispy lettuce as your next favorite lunch.  

Buffalo Maitake Mushroom Wraps

Makes 4 Wraps 

• 1.5# R&R maitake mushrooms, torn into 2-4 inch pieces 
• 3/4 cup cold water 
• 1/2 cup whole wheat flour 
• 1 tsp. salt and 1/2 tsp. pepper, plus more to taste
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika powder
• 6 tbsp. buffalo sauce, plus more for serving 

For wraps: 

• Crispy lettuce, such as bibb or iceberg 
• Mozzarella, freshly torn or shredded 
• Sliced red onion 
• Lavash flatbread or large flour tortillas 

Homemade ranch:

• 1 cup plain greek yogurt
• 1/4 bundle dill, finely chopped
• 1/4 bundle parsley, finely chopped
• 1/2 tsp. garlic powder
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• 2-4 tbsp. milk or water 

Celery sticks and carrot sticks, for serving!

Recipe Steps 

1. Preheat the oven to 450° F and line two baking sheets with parchment paper. 
2. In a large mixing bowl, mix the water, flour, salt, pepper, garlic powder, and paprika powder until it’s a smooth batter. Add the torn maitake mushrooms and toss with clean hands or tongs until each piece is evenly coated. 
3. Lay the mushrooms onto the prepared baking sheets. It’s important to use at least two sheet pans here so they’re not overcrowded and inadvertently steam. 
4. Place in the oven and bake for 15 minutes. Remove and toss the mushrooms or flip individually and return to the oven for another 15 minutes. Once they’re browned, about 30 minutes, remove and pour over the buffalo sauce and toss until coated. Return to the oven for a final 5 minutes to bake. 
5. While the mushrooms are baking, assemble the homemade ranch by adding all ingredients to a bowl, mixing well, and thinning out with milk or water until desired consistency is achieved. Season to taste. 
6. Once all elements are prepared, either wrap the buffalo maitake mushrooms in a warmed tortilla or lavash bread with your favorite toppings, such as mozzarella, red onion, more hot sauce, ranch, and lettuce, or, plate on their own alongside more buffalo sauce for dipping. 
7. Serve with homemade ranch, celery sticks, and carrot sticks, and enjoy!