Mexican-style chilli mushrooms
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
Try this quick vegan supper from Saturday Kitchen with chilli-spiced wild mushrooms, toasted veg and crispy tortillas.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 1 sweetcorn on the cob
- 4 tbsp vegetable oil
- 1 flour tortilla, cut into strips
- 4 whole garlic cloves, peeled and left whole
- 50g/1¾oz green beans, chopped
- 2 tbsp olive oil
- 6 guajillo chillies, re-hydrated, seeds and skin removed
- 150ml/¼ pint white wine
- 500g/1lb 2oz mixed wild mushrooms, sliced
- 2 limes, juice only
- salt and freshly ground black pepper
To serve
- 1 red chilli, sliced
- 1 tbsp coriander, chopped
Method
Place the corn cob on a griddle pan and dry roast over a medium-high heat until the kernels are blistered, then set aside.
Place a frying pan over a medium heat and add the vegetable oil. When hot, add the tortilla strips and fry until golden and crispy. Set aside.
Place a clean, dry frying pan over a medium heat and dry roast the garlic to blacken on all sides. Remove from the pan and allow to cool before slicing thinly.
Add the green beans to the pan and toast until just cooked. Cut the corn from the cob and mix with the beans. Remove from the pan. Set aside.
Return the pan to a medium heat with the olive oil, then add the sliced garlic and fry until golden. Add the sliced chillies then the wine. Cook to reduce the liquid and add the mushrooms. Cook for a few minutes until the mushrooms are softened, then add the lime juice and season with salt and pepper.
Stir in the corn and green beans and serve with the fried tortilla strips. Garnish with the red chilli and fresh coriander.
