- Serves: 4
- Preparation: 15 minutes
- Cooks In: 10 minutes
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Ingredients
400 g Australian Swiss Brown Mushrooms
1 tbsp Olive Oil
1 tsp Smoked Paprika
1 tsp Ground Cumin
½ tsp Chilli Powder
Salt & Pepper, to taste
8 Small tortillas
Green Sauce
½ Avocado
Small Bunch of Coriander
½ Jalapeño
1 Lime, juice of
1 tbsp Sour Cream
1 tbsp Olive Oil
Dash of Water
Salt, to taste
Optional Toppings
Capsicum/Jalapeño
Coriander
Lime, wedges
Method
1
Heat olive oil in a frying pan over medium-high heat.
2
Place the sliced mushrooms in a bowl and toss with smoked paprika, cumin, chilli powder, salt and pepper.
3
Add the mushrooms to the hot pan and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden and crispy around the edges.
4
Warm the tortillas in a dry pan or directly over a flame until soft and lightly charred.
5
Spoon the crispy mushrooms into the tortillas. Drizzle with any green hot sauce and add any optional toppings.
6
Enjoy immediately.
Ingredients
400 g Australian Swiss Brown Mushrooms
1 tbsp Olive Oil
1 tsp Smoked Paprika
1 tsp Ground Cumin
½ tsp Chilli Powder
Salt & Pepper, to taste
8 Small tortillas
Green Sauce
½ Avocado
Small Bunch of Coriander
½ Jalapeño
1 Lime, juice of
1 tbsp Sour Cream
1 tbsp Olive Oil
Dash of Water
Salt, to taste
Optional Toppings
Capsicum/Jalapeño
Coriander
Lime, wedges
