Tandoori Mushroom Garlic Butter Burrito

A tandoori oyster mushroom burrito packed with flavour - perfect for an indulgent and exciting dinner.

40 minutes cook

Serves 2

Mia Jacobs

Ingredients

For the marinated mushrooms

190goyster mushrooms

1/2 white onion, sliced

1 tspfresh ginger, grated

2 garlic cloves, grated

150gvegan greek yoghurt

1/4 lemon, juice

3 tbsptandoori masala

to tastesalt and freshly cracked pepper

1 tbspolive oil (extra to drizzle)

For the green salsa guac

1 avocado

1-2 tbspgreen salsa

1/2 lemon, juice

a handfulcoriander, finely chopped

1/2small red onion, finely diced

to tastesalt

For the pickled onions

1/2red onion, very thinly sliced

1/2 lemon, juice

a pinchsalt

To serve

2large tortillas

150gcooked rice

75gvegan cheddar, grated

1 tbspvegan butter, melted

1garlic clove, grated

If you love a burrito and you love warm, smoky flavours of intensely spiced tandoori kebabs, you'll love this. All you'll find all the trimmings in here, green salsa guac, coriander rice, cheese and pickled onions all wrapped in a garlic butter tortilla.

Method

Preheat 220C, 200 fan. Mix all the ingredients for the marinade and add to the mushrooms, massaging into all the crevices. Place on a lined baking tray, drizzle with more oil and place into the oven until lightly charred and all the sauce on the tray has evaporated.

While the mushrooms cook, mix together all the ingredients for the guacamole, mashing the avocados with the back of a fork until you get the desired consistency.

Squeeze the lemon juice and sprinkle the salt into the thinly sliced onions to pickle them. Mix around then set to one side.

To assemble, add the garlic clove into the melted butter and mix together. Brush all over your tortilla, place rice on top followed by the mushrooms, cheese, guacamole and pickled onions, wrap up and enjoy!