Cheese & mushroom burrito

Name: Cheese & mushroom burrito
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 450 g pack chestnut mushrooms, thickly sliced; 200 g pack No.1 Woodland Mushrooms, ripped into thick strips; 2 tsp sea salt flakes; 3 sprig/s oregano, leaves (or 1 tsp dried); 2 tbsp Cooks' Ingredients Ancho Chilli Paste; 2 clove/s garlic, thinly sliced; 4 large flour tortilla wraps; 160 g pack sliced Monterey Jack; Large knob butter, softened

This recipe from Honey & Co is very much a USA invention or interpretation of a Mexican dish. There are many other iterations of burrito, but this mushroom one is a favourite, and though it may not be a full breakfast in a tortilla, it is just as satisfying and delicious. Great with Spicy, smoky chilli salsa

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Vegetarian

Serves4
CourseBreakfast
Prepare15 mins
Cook20 mins
Total time35 mins

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2 tbsp olive oil
450g pack chestnut mushrooms, thickly sliced
200g pack No.1 Woodland Mushrooms, ripped into thick strips
2 tsp sea salt flakes
3 sprig/s oregano, leaves (or 1 tsp dried)
2 tbsp Cooks' Ingredients Ancho Chilli Paste
2 clove/s garlic, thinly sliced
4 large flour tortilla wraps
160g pack sliced Monterey Jack
Large knob butter, softened

Heat the oil in a large sauté pan over a high heat, add all the mushrooms and the salt, then cover and cook for 4 minutes. Remove the lid, stir, then re-cover and cook for 4 minutes more to wilt and soften the mushrooms.
Remove the lid, add the oregano, ancho chilli paste and garlic and cook for 5 minutes more, uncovered, until the mushrooms start to stick to the bottom of the pan and most of the liquids have evaporated.
Spread out the wraps on the work surface. Break a slice of cheese in half, then in the middle of a wrap. Repeat on the remaining 3 wraps. Top with the mushroom mix, dividing it evenly, then top with more cheese slices broken in half, so you have a rectangle of filling in the centre of each tortilla.
Fold the shorter sides in, then fold into an envelope shape so the filling is sealed inside the tortilla. Spread both sides with a thin layer of butter.
Heat a large frying pan on low-medium and fry the burritos for 2-3 minutes each side until crisp and dark golden. Cut in half and serve warm.

Typical values per serving when made using specific products in recipe