A master healer, Turkey Tail is known as a deeply regenerative adaptogen used to support gut health, strengthen immune defences and whole-body resilience

For the filling:

  • 500 g Mixed greens
  • 1 Avocado
  • 1/2 Cucumber
  • 1/2 Leek
  • A big bunch of mint

For the marinated mushrooms:

  • 6 Cup Mushrooms
  • 1 tsp Turkey tail
  • 1 tsp Cold-pressed sesame oil
  • 1 tbsp Tamari
  • 1 tsp Apple cider vinegar (with mother)
  • A drizzle of light Agave syrup 
  • 1 Garlic clove, finely chopped
  • A pinch of Chili flakes 

To assemble:

  • 6 rice paper rolls
  • Base filling & mushrooms

 Prepare: 

Slice the mushrooms and mix them with the ingredients for the marinade. Put aside and let rest for an hour or so.  Cut the ingredients for the filling and put them in a separate bowl. Toss it together, so you get a nice mix when it’s time to assemble the rolls. It’s time to start assembling the rolls. Make one at a time, by starting with a rice paper sheet that you dip in the water. Lay it flat on a cutting board and start to assemble the roll with the greens and the marinated mushrooms. When the rice paper is soft you can start rolling. Try to get it as tight as possible. This will come with practice. Repeat until you have finalised your rolls. Plate with lime, mint and chilli soy on the side.