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  • 600g mushrooms
    torn (we used a mix of chestnut, king oyster, oyster, enoki and button)
  • 1 red onion
    sliced into thin wedges
  • 2 tbsp olive oil
  • 2 tsp dried coriander
  • 2 tsp dried mint
  • 150g Greek-style yogurt
  • 1 tbsp white wine vinegar
  • 10g chives
    finely sliced
  • 12 corn tortillas
  • 1 avocado
    sliced, to serve

For the pickled chillies

Nutrition: Per serving

  • kcal299
  • fat12g
  • saturates4g
  • carbs34g
  • sugars6g
  • fibre6g
    high
  • protein11g
  • salt0.2g
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Method

  • step 1

    Start by making the pickled chillies. Put the chillies in a small bowl, pour over the white wine vinegar, lime juice and caster sugar, along with a pinch of salt. Set aside for 30 mins.

  • step 2

    Meanwhile, heat the oven to 220C/200C/gas 7. Scatter the mushrooms and red onion in a roasting tin, drizzle with oil, then sprinkle with the coriander, mint and salt and pepper. Roast for 20-25 mins until golden, crisp and shrunken, stirring halfway.

  • step 3

    Mix the yogurt with the white wine vinegar and chives and season with salt, pepper and a pinch of sugar.

  • step 4

    Warm the tortillas in the oven for a few minutes, then pile on the mushrooms, some herby yogurt and avocado, and scatter over the pickled chillies.

Recipe from Good Food magazine, May 2025

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A star rating of 5 out of 5.3 ratings
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