This mix is used to fill quesadillas, in taco shells, on nachos, fajitas, for baked potatoes and in potato skins. Its a great plant based option for either a dinner or lunch to have in the fridge for a power snack and can be made in advance. By shredding the Oyster mushrooms they become like shredded chicken or pork in texture which adds a lovely bite to the mixture. Time-wise it takes about 15 minutes including prep and frying. It sores in an air tight container for a couple of days.
- 145g Oyster mushrooms pulled into shreds
- 2 spring onions chopped – including green part
- 5 cherry tomatoes chopped or sliced
- 1 clove garlic finely chopped
- ½ red chilli finely sliced. (if milder chillies use a whole one)
- 160g can kidney beans drained
- 150g can barlotti beans drained
- 1tsp ground cumin
- 1tsp paprika
- water – dash as needed to stop sticking
- Juice of ½ lime
- 1tbsp tomato sauce or paste
- Salt and pepper to season
- Starting with the mushrooms, place in a lightly oiled pan over medium to high heat. Once they begin to cook cover with some parchment paper and place a heavy saucepan or plate on top to press the mushrooms onto the pan. This makes them go brown and become meatier in texture. It takes about 3-4 minutes. The picture below shows you what I mean.
- While the mushrooms are cooking prepare and measure the remaining ingredients. Once the mushrooms are done, remove them from the pan and set them aside.
- Add about a tablespoon of olive oil to the pan and sweat off your spring onions for about a minute before adding the remaining ingredients (except for the lime) along with a splash of water to ensure they don’t stick. Cook over a gentle heat for about 4 minutes, adding a dash of water here and there to keep deglazing the pan.
- Add back in your mushrooms and give it a gentle stir coating with the mixture. Squeeze in our lime juice, give one more mix up and remove from the heat. When you go to use, chop in fresh coriander.