Smoky Miso-Garlic Mushroom Brisket Wraps

Introduction

Hey there! Today, I am leaning into that deep, pungent garlic love that is taking over the food scene right now. We are taking meaty king oyster mushrooms, giving them a heavy wood-fired char, and wrapping them in a warm tortilla slathered with a rich roasted garlic and white miso spread. It is smoky, it is umami-rich, and it is the ultimate fusion of West Coast BBQ and Eastern pantry magic.

Ingredients

• 2 large King Oyster mushrooms, shredded with a fork
• 2 tbsp hoisin sauce
• 1 tbsp dark soy sauce
• 1 tsp liquid smoke
• 1 head of garlic, roasted until soft
• 1 tbsp white miso paste
• 2 tbsp vegan mayo
• 2 large flour tortillas
• 1 cup shredded purple cabbage
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tbsp crispy garlic chili oil
• Fresh cilantro and scallions for garnish

Instructions

1. Toss the shredded mushrooms in a bowl with hoisin, soy sauce, and liquid smoke until well coated.
2. Heat a cast-iron skillet or grill pan over high heat until smoking, then char the mushrooms until crispy and deeply browned to mimic BBQ brisket.
3. Squeeze the roasted garlic cloves into a small bowl and mash with miso paste and vegan mayo to create a smooth, pungent spread.
4. Whisk the rice vinegar and ginger together in a separate bowl, then toss with the cabbage to make a quick, bright slaw.
5. Briefly toast the tortillas over an open flame or in a hot pan until charred spots appear.
6. Spread a generous layer of the miso-garlic mixture onto each tortilla.
7. Pile on the smoky charred mushrooms, top with the ginger slaw, and add a heavy drizzle of garlic chili oil.
8. Garnish with cilantro and sliced scallions, wrap tightly, and enjoy while hot.

This wrap is all about that balance of fire and fermentation. The roasted garlic brings a mellow sweetness that plays perfectly against the salty miso and the smoky mushrooms. I hope this sparks some creative fire in your kitchen today—stay smoky!

Emily