Spiced mushrooms with flatbread

Spiced mushrooms with flatbread is a quick and simple recipe, great for lunch or a light dinner
Spiced mushrooms with flatbread
  • Rating:
  • Serves: 2-4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 6 small corn tortillas, warmed

For the spicy mushrooms

  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • 1/2 tsp curry powder
  • 1/2 tsp chilli powder
  • handful enoki mushrooms, roughly chopped
  • handful button mushrooms, sliced
  • 1 tsp tomato puree
  • about 100 ml vegetable stock
  • knob butter
  • 3 tbsp snipped chives

For the salad

  • 1/2 cucumber, peeled, seeds removed, chopped
  • 1 cooked beetroot, coarsely grated
  • 2 dashes white wine vinegar
  • 2 pinches caster sugar
  • 1/4 small red cabbage, shredded
  • 1 handful rocket, roughly chopped
  • 1 red chilli, seeds removed, shredded


1. For the spicy mushrooms: Heat a little olive oil in a frying pan, then stir in the garlic and fry until softened. Stir in the cumin, curry and chilli powders and cook for 1-2 minutes. Tip in the mushrooms and continue to fry until softened. Stir in the tomato purée and a splash of stock to let the mixture down slightly - you probably wont need all the stock. Continue to cook for 2 more minutes. Taste, season, then stir in the butter and chives.

2. For the beetroot relish: Mix the cucumber with the grated beetroot and dress with a little dash of white wine vinegar, a pinch of sugar, a drizzle of olive oil, then season with salt and pepper. Mix together the cabbage, chopped rocket and red chilli, then dress with more white wine vinegar, oil and a pinch of sugar, mixing well. Combine with the beetroot and cucumber mixture, taste and adjust the seasoning as necessary.

3. Serve both relishes with the warmed and slightly toasty tortillas.

Rate This Recipe