Preparation Time: 20 minutes

Cooking Time: 20 minutes

Serves: 2

Ingredients

• 5 mini tortillas
• 300 g mushrooms, diced
• 1 onion, diced
• 1 tsp minced garlic
• 1 tbsp butter
• handful fresh coriander, chopped

Sauce

• 4 tbsp. SPRIG Toasted Sesame Oil
• 2 tsp rice wine vinegar
• 1 tsp SPRIG Yuzu Extract
• 1 tbsp. hot sauce
• 1 tbsp. soya sauce
• 1 tsp. sugar
• 1 tsp. chilli flakes
• ½ tsp. salt

Method

• Stir all the sauce ingredients together in a medium bowl and set aside.
• Take a medium pan and place on low heat.
• Add the butter to melt and add the onions and garlic to cook, until the onions are translucent and fragrant.
• After a few minutes, add the mushrooms and turn the heat to high
• Sauté the mushrooms and cook.
• Then add the sauce and cook, stirring occasionally. After 5 minutes of so, most of the liquid must evaporate; turn off the heat and stir in the coriander.
• Warm each tortilla on a non-stick pan.
• Place a few spoons of the mushrooms on each round circle.
• Garnish with a coriander leaf and serve.

Images and Recipe Courtesy Kamini Patel (http://kitchentherapy.in/)