Mushroom and Sausage Wrap
"Quick lunch using left over sausage. I had red wine to hand (from a previous night) but white can be used, or left out depending on your tastes. I find red adds depth to the mushrooms."
- Ready In:
- 17mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 cooked sausage, sliced
- 6 -8 closed cup mushrooms, sliced
- 4 cherry tomatoes, halved
- black olive pesto sauce
- 2 flour flour tortillas
- 2 tablespoons grated cheese
- 1 dash wine
- pepper (to season)
directions
- Fry mushrooms and tomatoes in until mushrooms go a little golden and tomatoes become tender.
- Season with pepper - the pesto is quite salty.
- Add sausage to reheat.
- Splash in the wine and cook off.
- Spread a little pesto on the middle of the tortilla.
- Divide the mushrooms etc between the tortilla, heaping them on top of the pesto.
- Fold the wraps over the filling, left and right sides into the middle then top and bottom into the middle making squares.
- Place folded side down in the pan to brown - this makes it hold together.
- Sprinkle cheese on the top and brown under the grill.
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RECIPE SUBMITTED BY
I work in a local museum, training to be a curator. I enjoy baking at weekends, mainly sweet stuff but the BF and I are trying to put a stop to the expanding waistlines. This means fewer, or smaller batches rather than sugar substitutes or margarine. Butter, cream and sugar all the way (in moderation)!
It's not a proper weekend unless I've burned myself, probably getting something in or out of the oven.
I learnt to knit with the support of the people in the Learn to Knit thread on the craft forum and am now involved with a fun local group. For laughs, I go to quite a few stand-up comedy nights around town.
