Golden-brown mushrooms, crunchy cabbage and a fresh sauce made with coriander, lime and tahini make these corn tortillas a satisfying lunch. Cook the mushrooms in batches so they brown nicely instead of steaming.
This lunch is all about contrast. The mushrooms turn savoury as they cook and develop a firm, juicy bite; raw cabbage adds crunch. Corn tortillas are soft, with a pronounced corn flavour. The sauce brings everything together: yoghurt adds freshness, tahini brings a nutty, slightly bitter note, and coriander and lime keep everything lively. A little chilli oil adds warmth without overpowering the other flavours.
Mushrooms are made up largely of water. If too many are in the pan at once, the pan cools and they release their moisture before they have a chance to brown. So cook them in small batches in a large, thoroughly heated pan, and give them time to colour. Tear oyster mushrooms into strips; slice chestnut mushrooms. Both work well, and you can combine them too. Use a neutral oil suitable for high-heat cooking.
Corn tortillas are usually smaller and a little sturdier than wheat tortillas. Briefly warm them in a dry frying pan so they become pliable and their aroma comes through more. Then keep them covered with a clean tea towel while you finish the rest. If they’re hard to find, small wheat tortillas are a practical substitute, though the corn flavour will be different. You can leave out the tahini, but the sauce will be less creamy and nutty; if you do, stir a little extra yoghurt and lime juice together.
Cabbage and mushrooms are widely available, so this dish works in any season. In autumn, a variety of local mushrooms are often easier to find, but regular chestnut mushrooms work all year round. Serve the tortillas straight away, while the mushrooms are warm and the cabbage still crisp. For a lunch with more people, put the components on the table separately so everyone can fill their own tortillas. Store any leftover mushrooms and sauce separately, covered in the fridge, and eat within two days; heat the mushrooms thoroughly and fill the tortillas just before eating.
Tear the oyster mushrooms into strips or slice the chestnut mushrooms. Toss the finely sliced cabbage with 1 tablespoon lime juice and a pinch of the salt. Set aside.
Stir the yoghurt, tahini, coriander, juice of the second lime and 1 tablespoon water until smooth. Add a little more water if needed, until the sauce runs easily off a spoon. Season with some of the remaining salt and black pepper.
Heat the oil in a large frying pan over high heat. Cook the mushrooms in two or three batches, without crowding the pan. Leave them for a few minutes to colour, then toss and continue cooking until browned all over and cooked through. Season with the remaining salt and black pepper.
Warm the corn tortillas one at a time in a dry frying pan, about 20–30 seconds per side, until pliable and warm. Stack them under a clean tea towel.
Divide the mushrooms and cabbage among the tortillas. Spoon over the herb sauce and finish with a few drops of chilli oil. Serve straight away.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.