- Soak the mushrooms separately in water for 30 minutes. Soak the cashew nuts too.
- Remove the mushrooms from the soaking water. Save the brewing water. Strain the cashews. Mix the shiitake and nuts together with a little soaking water until a fine puree is formed. If it gets too thick, add additional soaking water. The puree should be spreadable but not too runny.
- Add tamari sauce, miso paste, yeast flakes, agave syrup and salt and mix again.
- Place the Yufkas dough sheets individually and spread with the mushroom cashew puree. Place one zucchino on each sheet of dough, fold the dough in at the top and bottom and roll it into a cigar shape. Brush with a little sesame oil and sprinkle with sesame seeds. Bake in the oven at 200 degrees for about 15 minutes.
- Drain the Mu-Err mushrooms and let them drain briefly.
- Cut the chili pepper into fine rings. Optionally remove the seeds to reduce the spiciness.
- Finely chop the garlic and put it in a pan with a little sesame oil and let it fry lightly. Then add the chili peppers, sesame seeds and sunflower seeds. Fry until everything smells fragrant.
- Remove from the heat and add the Mu-Err mushrooms.
- Mix sesame oil, lime juice and agave syrup and add to the pan with the Mu-Err mushrooms.
- Arrange the salad on plates and spread the Mu-Err seed mixture over it. Take the rolls out of the oven and arrange on the salad. Enjoy your meal!
