Slice a pile of mushrooms, remember they shrink by about half so make sure you chose enough.  I had a leftover frankfurter that needed using so I sliced that up finely too.  Tip it all into a pan with a glug of olive oil and cook for 7 minutes, then add some chopped garlic, fennel seeds and some pulled pork seasoning (mines from Sainsbury’s) cook for 3 more minutes, until it all looks browned and add 100ml of water or stock with  tablespoon of date and tamarind paste and a teaspoon of shrimp paste (optional).  Give it a good toss about to get it all coated and allow it to cook until all the liquid has gone, add a little chilli.  Spread some humous with a sprinkle of smoked paprika on a pancake or tortilla wrap, tip on the mushroom mix, make sure you scrape the pan for all the tasty bits, add a good clump of alfalfa sprouts and a little tzatziki or yoghurt.  Roll it up and enjoy.