Mushroom Potato Roll

Mushroom lovers will appreciate this recipe that lets its star ingredient shine. Sautéed mushrooms, onions, spices, and herbs are encased in a potato tortilla roll. Enjoy this recipe with a knife and fork, or pick it up and eat it like a burrito.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Mushroom Potato Roll

Ingredients:

Tortillas:

• 4 cups roughly chopped gold potatoes
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsps pure maple syrup

Filling:

• ½ cup thinly sliced onion, any color
• 4 cups thinly sliced mushrooms*
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp red pepper flakes or cayenne
• 1 tsp fresh thyme or ½ teaspoon dried
• 1 tsp chopped fresh rosemary or ½ teaspoon dried
• 1 tsp finely chopped fresh parsley
• 1 tbsp freshly squeezed lemon juice

Directions:

Preheat the oven to 400°F/200°C.

To make the tortilla wraps, add 3 inches of water to a medium pot, insert a steaming basket, add the potatoes, and cover. Steam the potatoes for 20 to 25 minutes until tender. Remove and place the potatoes in a food processor with the garlic powder, onion powder, and maple syrup. Blend until smooth.

Line a baking sheet with parchment paper. Spoon out the potato mixture, making 2 dollops. Spread each dollop with a wet spatula to make 2 tortillas. Bake for 15 to 20 minutes until lightly browned. Remove and pat down with a spatula. Cool completely; then flip the wraps upside down onto a clean work surface or cutting board and gently peel off the parchment paper.

To make the filling, place a ceramic nonstick skillet on medium-high heat. Add the onion and cook for 3 to 5 minutes until softened. Lower the heat and add the mushrooms, paprika, garlic powder, red pepper flakes, thyme, and rosemary. Cook for 10 to 15 minutes, stirring occasionally, until the mushrooms are tender and browned. Stir in the parsley and lemon juice.

Divide the mushroom filling between the tortilla wraps and fold up gently. Serve immediately.

*For the mushrooms, wash and rinse thoroughly with warm to hot water before slicing. Do not use slimy or decaying mushrooms. That’s a sign of oxidizing and aging.

Makes 2 servings

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Categories: Fat Free, Grain Free, Nut and Seed Free, Lunch, Dinner, Potato Recipes, Wraps, Baking, Main Dishes, Kid Friendly

This item posted: 28-Mar-2023

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