|150 g||oyster mushrooms|
|25 g||cheddar cheese|
|100 g||basmati rice|
|2 tsp||white wine vinegar|
|4 tbsp||olive oil|
|1||dried chilli (chopped)|
A dry or off-dry Riesling works well with the avocado and cilantro in this dish and offsets the spice of the chili.
Cut oyster mushrooms into bite-sized pieces. Remove stem from tomato and cut into small cubes.
Pluck a small handful of cilantro leaves for garnish and set aside. Finely chop remaining cilantro leaves and stems. Shred cheddar cheese.
In a large saucepan, bring rice, water, and salt to a boil. Cover, reduce heat to low, and cook for approx. 12 – 15 min. until rice is tender and has absorbed all of the water. Remove from heat and allow to cool.
Cut avocado in half and remove pit. Scoop out flesh, place in a bowl, and mash with a fork. Add half of cilantro and the white wine vinegar to bowl, and mix well to combine. Season to taste with salt and pepper.
In a large frying pan, heat up half of olive oil over medium heat and sauté oyster mushrooms and chopped dried chili for approx. 3 – 4 min. Season to taste with salt and pepper. In a small bowl, toss tomatoes with rest of olive oil. Season to taste with salt and pepper.
Place tortillas on a flat work surface. Layer with mashed avocado, cilantro rice, diced tomatoes, oyster mushrooms, and cheddar.
Fold the tortillas in from the sides and then roll forward with your thumbs until burrito is tightly rolled. Wrap with aluminum foil and cut in half. Serve garnished with reserved cilantro leaves.