Wild Mushroom Pita

Wild mushroom Pita

With the PLNT 100% Plant-based Chicken Tenders

Ingredients

1 pack PLNT 100% plant-based chicken tenders
2 pita buns
200 g wild mushroom mix
1 shallot
1 clove garlic
3 twigs Thyme
100 g finely chopped iceberg lettuce
1 dinnerspoon olive oil
25 g plant-based salted (plant-based) butter
3 el Truffle Culimayo from The Mayo Sisters

How it's done

This is a recipe in collaboration with:

1. Clean the mushrooms and cut them in large chunks.

2. Finely chop the shallot and the garlic. Fry this together with the thyme in some olive oil and the salted butter. 4 to 5 minutes is enough. Stir the mixture thoroughly.

3. Let the mixture cool down, take out the thyme twigs and take the leaves off. Put the leaves back in the pan and throw away the twigs.

4. Prepare the PLNT 100% Chicken Tenders according to the instructions on the package.

5. Grill the pitas for 3-4 minutes.

6. Let the pitas cool down and start by putting some Truffle mayonnaise on them. Then, fill the bun with lettuce and the mushroom mixture.

7. Put the Chicken Tenders in the pita and add some extra Truffle Mayonnaise. Garnish with the fresh parsley.