The good thing about this dish is that it will keep for a few days in the fridge. You can vary the heat of the dish by adding more or less chilli. This recipe is fairly mild.
Ingredients
- 4 olive oil
- 1 small onion, roughly copped
- 2 tsp finely chopped fresh red chilli
- 3 garlic cloves, chopped
- 2 tsp chopped fresh oregano
- 500 g mixed mushrooms, flat, brown, portabello - roughly chopped
- 225 g mature cheddar cheese, roughly grated
- 200 ml sour cream, plus extra to serve
- 2 tbsp fresh chopped coriander, plus extra to serve
- 6 small soft flour tortillas
- salt and freshly ground black pepper
- fresh lime wedge, to serve
Instructions
- Pre heat the oven to 180C, Gas 4.
- Heat half the oil in a large pan or wok, add the onion, chilli, garlic, oregano, and cook until the onion has softened, stirring occasionally. Remove from the wok and place in a bowl.
- Heat the remaining oil in the pan and add the mushrooms. Cook over high heat (the hotter the better) until softened, try to singe the mushrooms.
- Spoon the mushrooms into the bowl with the onions. Add the cheese, soured cream and coriander, then season generously and stir well.
- Immediately divide the mixture among soft tortillas, roll up and serve with the extra soured cream, coriander and wedges of fresh lime.
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Nutrition Facts
Succulent Mushroom Taco's
Amount per Serving
Calories
708
% Daily Value*
Fat
49
g
75
%
Saturated Fat
21
g
131
%
Cholesterol
85
mg
28
%
Sodium
881
mg
38
%
Potassium
688
mg
20
%
Carbohydrates
46
g
15
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
25
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
