Mini mushroom and avocado burritos

Step 1/9

• 150 g oyster mushrooms
• 1 vine-ripened tomato

• cutting board
• knife

Cut oyster mushrooms into bite-sized pieces. Remove stem from tomato and cut into small cubes.

Step 2/9

• 20 g cilantro
• 25 g cheddar cheese

• cheese grater

Pluck a small handful of cilantro leaves for garnish and set aside. Finely chop remaining cilantro leaves and stems. Shred cheddar cheese.

Step 3/9

• 100 g basmati rice
• 250 ml water
• ¼ tsp salt

• large saucepan

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.

Step 4/9

• 1 avocado
• ½ bunch cilantro
• 2 tsp white wine vinegar
• salt
• pepper

• fork
• small bowl

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.

Step 5/9

• 4 tbsp olive oil
• 1 dried chilli
• salt
• pepper

• large frying pan
• cooking spoon
• small bowl

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.

Step 6/9

• ½ bunch cilantro

Once rice has cooled, fold in remainder of cilantro.

Step 7/9

• 6 wheat tortillas

Place tortillas on a flat work surface. Layer with mashed avocado, cilantro rice, diced tomatoes, oyster mushrooms, and cheddar.

Step 8/9

• aluminum foil

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.

Step 9/9

Kochhaus wishes you happy cooking!

Enjoy your meal!