Moo Shu Mushroom Wraps

Vegitarian Comfort Dinners

1/28/2021, noon

Moo Shu Mushroom Wraps Servings: 5 / Total Time: 30 mins


• 4 teaspoons sesame or canola oil, divided

• 4 large eggs, lightly beaten

• 1/2 pound sliced fresh mushrooms

• 1 package (12 ounces) broccoli coleslaw mix

• 2 garlic cloves, minced

• 2 teaspoons minced fresh gingerroot

• 2 tablespoons rice vinegar

• 2 tablespoons reduced-sodium soy sauce

• 2 teaspoons Sriracha chili sauce

• 1 cup fresh bean sprouts

• 1/2 cup hoisin sauce

• 10 flour tortillas (6 inches), warmed

• 6 green onions, sliced


• In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.

• In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through.

• Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.

Moo Shu Mushroom Wraps Recipe photo by Taste of Home