Mouthwatering vegetarian recipe for your ESSE Range Cooker from Tim Maddams
ESSE February representative demonstrations prepared by Tim Maddams of Green Sauce
Ingredients
- 4 large flat mushrooms
- 1/4 onion, a little chilli
- 1 teaspoon coriander seeds
- Cumin seeds and caraway seeds
- 1 dessert spoon smoked paprika
- 1 small pot of natural yoghurt
- A few salad leaves
- A sprig of fresh coriander
For the tortillas
- 300g of white spelt flour
- A splash of water (around 150 ml)
- Teaspoon of veg oil
- Teaspoon of veg oil
- Good pinch of salt
Work into a soft but pliable dough, rest.
Roll out thinly and cook briefly in a hot frying pan with no oil until puffed up and lightly coloured.
For the mushrooms
Toast the spices and lightly crush, cut the mushrooms into slices, slice the onion, chop the garlic and chilli.
Sauté the onion and mushrooms in a hot frying pan with the spices, and a little oil, chilli and sauté for another minute or two.
Finely grate the garlic and add it to the yoghurt to serve with the wraps.
Serve with the tortillas and lashings of natural yoghurt, sprinkle with plenty of fresh coriander and make sure you have some nice winter leaves to hand.
