Pulled Shroom Collard Wraps w/ Papaya BBQ Sauce &

By Chef: Alex Malinsky
Posted: November 18, 2011


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Autumn is my favorite time of year. Crisp and rainy conditions beg for hearty comfort foods. That’s what inspired my throwing this zesty dish together.


  • 1 Big Leaf Collard
  • 1 C. sprouts
  • Marinated Mushrooms
  • 1 C. Water
  • 2 T. Nama Shoyu
  • 2 T. Apple Cider Vin.
  • 1 1/2 C. Button Mushrooms
  • Brussel Slaw
  • 6 Brussel Sprouts
  • 1 T. Lime Juice
  • 1 T. Cracked Pepper
  • 1/2 t. Sea Salt
  • Papaya BBQ Sauce
  • 1/4 C. Diced Papaya
  • 1/4 C. Sun Dried Tomatoes
  • 1 Clove Garlic
  • 3 T. Minced Jalapeno
  • Agave/Honey to taste
  • Barbeque Seasoning


  1. Marinade mushrooms in a shallow bowl for 3 to 12 hours in three liquids. When ready, pull individual mushrooms apart like string cheese, pulling from the base stem. This creates the texture reminiscent of pulled pork. The more you pull and divide the mushrooms, the stringier and meatier the wrap will be. Squeeze the excess juice from the mushrooms by wrapping them in cheesecloth or using a nut milk bag.
  2. Process all slaw ingredients until the pieces are roughly the size of half a pea.
  3. For the sauce, simply pile all ingredients into a high speed blender and blend away.
  4. Mix sauce with mushrooms to taste. I use about two tablespoons per leaf. Start with a nice flat layer of your sprouts. Pile on the mushrooms and end it with a line of slaw. Roll it up and if you are feeling fancy, seal it with a nori ribbon.


I’m sure the mushrooms would be excellent even if you skipped the lengthy marination process. I prefer the marinated texture though. You could even fold this into a romaine or cabbage leaf if you wanted to as well as substitute cabbage for the brussel sprouts. Another substitution you could render is the fruit inside of the BBQ sauce. Mango, kiwi, peach or even apricot would be magnificent. As always with raw cuisine you may add touches of any aforementioned ingredients to achieve desired flavor. I like to use my mortar and pestle when I’m making up small batches of a sauce. When you try and make a little in a big machine, it can be a pain to keep whatever it is from clinging to the sides.