I love Mexican food and since visiting on holiday at the end of 2014, there have been several Mexican recipes pop up on Gingey Bites. Here is another which features mushrooms as the main ingredient and actually features a piri piri hot sauce I bought when I was there. It's the last of a small collection I came home with!
This is a play on a typical enchilada recipe which usually features either chicken strips or beef mince. By using mushrooms, I’ve switched it to a vegetarian version and used chestnut mushrooms, finely diced and cooked to give a mince-like texture. Mushroom ‘mince’ is a great meat substitute for vegetarian and vegan dishes and would work really well in spaghetti bolognese, lasagne and chilli dishes. The bold flavour you get from chestnut mushrooms really held up against the sharp tang of the jalapeños and worked beautifully with the smoky tomato salsa.
For 2 people as a main or 4 with sides
For the Mushroom mince:
- 500g chestnut mushrooms
- 1 tsp olive oil
- 50g water
- ½ red onion
- 1 crushed garlic clove
- 1/2 red chilli (seeds removed)
- Salt & Pepper to season
For the rest of the dish:
- 4 large flour tortillas
- 200g tomato salsa - I used a smoky chipotle salsa from La Costena.
- Jarred jalapeños
- 75g grated mature cheddar
- Small bunch of fresh coriander
- ¼ red onion thinly sliced
- 4 -6 tbsp sour cream
- Hot sauce
A food processor with a grater attachment will make this all much quicker. If you don’t have one, just chop the mushrooms up very finely and unevenly.
- Start by making your mushroom mince. Clean and trim the chestnut mushrooms.
- Push the mushrooms through your food processor with a grater attachment on. Or, hand chop to a fine consistency.
- Heat the olive oil on a medium heat in a large frying pan and add the garlic, onion and chilli allowing them to soften for a couple of minutes.
- Add the mushrooms and fry for 1-2 minutes (so they start to release their flavour) stirring to ensure they don’t stick.
- Add up to the whole 50ml water a little at a time and continue to stir.
- Allow the mushrooms to simmer on a medium heat for around 10-12 minutes until the water has evaporated and the mushrooms are softened down.
- Drain any extra liquid away and your mushroom mince is ready for use.
- Lay out your tortillas and line each one with 2-3 tbsp of the mushroom mix. Top with a couple of thin slices of red onion, some jalapeños and (if you want) a couple of drops of hot sauce.
- Fold your tortilla up from the bottom so that the filling is covered and then fold in the sides and tuck them underneath. Place snugly in a line into a shallow oven dish.
- Pour your tomato salsa over the enchiladas and top with grated cheese, jalapeños, coriander and sour cream.
- Bake in the oven for around 15-20 minutes until the cheese is bubbling like so:
For a family of four, serve with a big green salad on the side and maybe some refried beans. Or, if you’re greedy like me, split the dish down the middle and have two large enchiladas each! Worried about how to roll your tortilla without losing your middle? Here’s Wiki How’s suggestion!
Although it was a bit of extra work to make the mushroom mince, the texture and flavour were both worth the effort. I’m sure this would work with most robust mushroom varieties but I chose chestnut for their earthy flavour. To find out more about cooking with mushrooms and for loads of recipe ideas, visit Just add mushrooms online or check out the mmm mushrooms facebook page here.
*This recipe was commissioned by Monaghan Mushrooms, a family run company based in Ireland who grow, harvest and package mushrooms for shops and restaurants all over the world. *