Sautéed mushrooms on a bed of tortilla
- 300 g sliced oyster mushrooms
- 5–6 tortilla wraps
- 1 bag of rucola
- 1 tin of kidney beans
- 100 g goat cheese
For the dip:
- Greek yogurt
- curry powder
Season the sliced oyster mushrooms with salt, then sauté. Warm the tortillas on both sides in a hot pan, allowing them to toast slightly if desired.
Scatter the beans, rucola and fried oyster mushrooms on the tortillas, then top with crumbled goat cheese.
Combine the ingredients for the dip and serve alongside the tortillas.