Mini oyster mushroom, cilantro, and avocado burritos
Difficulty: Easy
Time: 45 min. preparation time, 0 min. baking time
Nutrition: Calories ca 1000 / Protein 35g / Carbohydr. 125g / Fat 54g
Ingredients (2 servings)
150 g | oyster mushrooms |
1 | vine-ripened tomato |
1 bunch | cilantro |
25 g | cheddar cheese |
100 g | basmati rice |
250 ml | water |
0.25 tsp | salt |
1 | avocado |
2 tsp | white wine vinegar |
4 tbsp | olive oil |
1 | dried chilli (chopped) |
6 | wheat tortillas |
pepper |
Utensils
fork, large saucepan, cheese grater, large frying pan, 2 small bowls, aluminum foil, cooking spoon, cutting board, knife
Wine Tip
Riesling
A dry or off-dry Riesling works well with the avocado and cilantro in this dish and offsets the spice of the chili.
Step 1
Cut oyster mushrooms into bite-sized pieces. Remove stem from tomato and cut into small cubes.
cutting board, knife
150 g oyster mushrooms / 1 vine-ripened tomato
Step 2
Pluck a small handful of cilantro leaves for garnish and set aside. Finely chop remaining cilantro leaves and stems. Shred cheddar cheese.
cheese grater
1 bunch cilantro / 25 g cheddar cheese
Step 3
In a large saucepan, bring rice, water, and salt to a boil. Cover, reduce heat to low, and cook for approx. 12 – 15 min. until rice is tender and has absorbed all of the water. Remove from heat and allow to cool.
large saucepan
100 g basmati rice / 250 ml water / 0.25 tsp salt
Step 4
Cut avocado in half and remove pit. Scoop out flesh, place in a bowl, and mash with a fork. Add half of cilantro and the white wine vinegar to bowl, and mix well to combine. Season to taste with salt and pepper.
fork, small bowl
1 avocado / 0.5 bunch cilantro / 2 tsp white wine vinegar / salt / pepper
Step 5
In a large frying pan, heat up half of olive oil over medium heat and sauté oyster mushrooms and chopped dried chili for approx. 3 – 4 min. Season to taste with salt and pepper. In a small bowl, toss tomatoes with rest of olive oil. Season to taste with salt and pepper.
large frying pan, cooking spoon, small bowl
4 tbsp olive oil / 1 dried chilli / salt / pepper
Step 6
Once rice has cooled, fold in remainder of cilantro.
0.5 bunch cilantro
Step 7
Place tortillas on a flat work surface. Layer with mashed avocado, cilantro rice, diced tomatoes, oyster mushrooms, and cheddar.
6 wheat tortillas
Step 8
Fold the tortillas in from the sides and then roll forward with your thumbs until burrito is tightly rolled. Wrap with aluminum foil and cut in half. Serve garnished with reserved cilantro leaves.
aluminum foil
Step 9
Kochhaus wishes you happy cooking!