Need some fresh ideas for Meatless Monday? How about whipping up something a bit different for dinner: fancy some tacos? For this recipe I used some field mushrooms I foraged (agaricus arvensis); you can use Portobello mushrooms, or chestnut mushrooms, or oyster mushrooms or any other variety you can find.
For the flour tortillas:
200 gr plain flour
1 teaspoon baking powder
1 teaspoon salt
125 ml water
25 ml olive oil
For the filling:
100 gr wild mushrooms
1 tablespoon olive oil
1 clove garlic, sliced
½ red onion, chopped
50 gr rocket
1 pinch salt
½ teaspoon curry powder
For the tortillas, mix the flour, salt and baking powder in a bowl first, then add the oil and water. Combine all the ingredients well, it might take 5 minutes until you get a soft dough. Cover the bowl with cling film and let the dough rest for 15 minutes.
In the meantime, prepare the filling.
In a frying pan, cook the mushrooms, cut into strips, in oil for 5-10 minutes. Add the sliced garlic and curry powder and cook for another 2 minutes, then add the salt. Take off the heat.
To cook the tortillas, heat a non-stick large frying pan. Divide the tortilla dough into pieces the size of tennis balls and flatten each dough ball with a rolling pin to form thin tortillas about 20 cm in diameter and 2-3 mm thick.
Cook each tortilla on the dry pan for 1-2 minutes on each side until you see some brown spots.
Assemble the tacos by dividing the mushroom filling on each tortilla, add a bit of rocket and a bit of chopped red onion and sprinkle with a few drops of lime juice. You can add a sauce of your choice, for example I used hawthorn ketchup. Go on, push the boat out: add some guacamole too! Enjoy!