Mediterranean Wrap Board with Olives and Mushrooms
4.9(664 ratings)Think of this as a raw antipasto platter you can roll up. The mushrooms marinate in lemon, garlic and oregano until silky, and fresh sweet corn cut straight from the cob adds pops of sweetness among the salty olives. Set out the wraps with the fillings in piles, or roll them in advance and cut into pieces for a crowd.
- Hands-on
- 35 min
- Dehydrate
- 6 hr 30 min
- Total
- 7 hr 5 min
- Serves
- 6
- Level
- Moderate
Method
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Step 1: Blend the zucchini, flaxseed and 1/4 teaspoon salt until smooth, spread into four thin rounds on lined trays and dehydrate at 115F for 6 to 7 hours, flipping halfway.
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Step 2: Toss the sliced mushrooms with the olive oil, lemon juice, oregano, garlic and remaining salt, and marinate for at least 1 hour.
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Step 3: Stand the corn upright in a wide bowl and slice the kernels off the cob with a sharp knife, then break up any clumps.
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Step 4: Arrange the wraps on a large black board with the mushrooms, olives, pepper strips, corn, tomatoes and arugula in separate piles around them.
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Step 5: Let everyone fill and roll their own wraps, or assemble a few in advance, slice them in half and set them in the center.
Same technique, different aisle
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