Mini mushroom and avocado burritos

Mini mushroom and avocado burritos

13 ratings

Friederike, Kochhaus


„These burritos taste so fresh and the oyster mushrooms are a surprisingly great addition!“

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
150 g
oyster mushrooms
1
vine-ripened tomato
1 bunch
cilantro
25 g
cheddar cheese
100 g
basmati rice
250 ml
water
¼ tsp
salt
1
avocado
2 tsp
white wine vinegar
4 tbsp
olive oil
1
dried chilli (chopped)
6
wheat tortillas
pepper
Metric
Imperial
  • 150 g oyster mushrooms
  • 1  vine-ripened tomato
  • 1 bunch cilantro
  • 25 g cheddar cheese
  • 100 g basmati rice
  • 250 ml water
  • ¼ 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

Enjoy with

Riesling
A dry or off-dry Riesling works well with the avocado and cilantro in this dish and offsets the spice of the chili.

Nutrition per serving

Cal
1000
Protein
35g
Fat
54g
Carb
125g

Step 1/9

Cut oyster mushrooms into bite-sized pieces. Remove stem from tomato and cut into small cubes.
  • 150 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

Pluck a small handful of cilantro leaves for garnish and set aside. Finely chop remaining cilantro leaves and stems. Shred cheddar cheese.
  • 1 bunch cilantro
  • 25 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

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.
  • 100 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

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.
  • 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

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.
  • 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

Once rice has cooled, fold in remainder of cilantro.
  • ½ bunch cilantro

Once rice has cooled, fold in remainder of cilantro.

Step 7/9

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

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

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!

Kochhaus wishes you happy cooking!