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

Ingredients

  • 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

Method

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.

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