Prosciutto and Gruyere Wraps
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Everyday Food, March 2010
- Yield Serves 4
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Ingredients
- 8 ounces button mushrooms, trimmed and thinly sliced
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 4 warmed pieces lavash bread or 10-inch flour tortillas
- 1 halved garlic clove
- 1/4 pound thinly sliced prosciutto
- 1/4 pound thinly sliced gruyere cheese
- 1/4 medium red onion, very thinly sliced
- 6 cups baby arugula (4 ounces)
Directions
- In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil; season with salt and pepper. Let stand, stirring occasionally, until mushrooms are softened, about 30 minutes. Rub lavash lightly with garlic clove.
- Dividing evenly, layer lavash with prosciutto and gruyere cheese, red onion, marinated mushrooms (liquid reserved), and baby arugula. Season with salt and pepper and drizzle each lavash with 1 tablespoon reserved mushroom liquid. Roll up to form a wrap. Cut in half to serve.
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