25g (1oz) dried wild mushrooms - soaked in 1 tbsp hot water, and 1 tbsp red wine and 1 tbsp tamari
1-2 garlic cloves – finely chopped
1 tbsp tamari
1 dash Tabasco sauce
3-5cm fresh ginger – grated and squeezed
2 small courgettes – cut into small chunks
3 tbsp oyster mushroom sauce
1 tsp lemon juice
1 tsp cornflour - dissolved in 1tbsp water
1 bunch of basil – shredded
1 small bunch of parsley – chopped
1 sprig tarragon
6-8 flat breads
1 large bunch of watercress
Cut the chestnut and shiitake mushrooms into thick slices.
Heat the oil in a large saucepan, add all the mushrooms (including the dried mushrooms' soaking liquid) and garlic and cook until softened, adding the tamari after a few minutes. Add the tabasco and ginger juice.
Add the courgettes and sauté for less than a minute, so they stay firm and green.
Warm the breads.
Spread the filling evenly over them, then lay the watercress along the centre.
Fold up the bottom quarter of the bread, then roll up tightly and serve at once.