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Mushroom Tapas with Yuzu

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Adjust Servings:
5 Mini Tortillas
300 g Mushrooms, diced
1 Onion, diced
1 tbsp Butter
1 tsp Minced garlic
handful, chopped Fresh coriander
4 tbsp Sprig Toasted Sesame Oil
2 tbsp Rice wine vinegar
1 tbsp Sprig Yuzu Extract
1 tbsp Hot Sauce
1 tbsp Soya sauce
1 tsp Sugar
1 tsp Chilli flakes
1/2 tsp Salt

Mushroom Tapas with Yuzu

  • Serves 2
  • Medium




The idea of tapas works pretty close to home for us – small plates of delicious flavor-packed foods shared with friends and family, only to go on to a larger spread laid on the table.

I’ve done something out of the box when I received my bottle of Japanese Yuzu Extract by SPRIG Gourmet. I thought tacos, mushrooms, and Japanese soya and yuzu! The mushrooms are cooked in butter with garlic and onions for a rich experience; the marinade then coats the meaty mushrooms for just the right amount of juiciness. The fresh coriander adds a burst of colour and freshness to balance it off against the mini tortillas!

These can be served in soft small taco shells, on flat tortillas or pushed into mini wraps – the choices are endless.

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Stir all the sauce ingredients together in a medium bowl and set aside.
Take a medium pan and place on low heat.
Add the butter to melt and add the onions and garlic to cook, until the onions are translucent and fragrant.
After a few minutes, add the mushrooms and turn the heat to high
the mushrooms and cook.
Then add the sauce and cook, stirring occasionally. After 5 minutes of so, most of the liquid must evaporate; turn off the heat and stir in the coriander.
Warm each tortilla on a non-stick pan.
Place a few spoons of the mushrooms on each round circle.
Garnish with a coriander leaf and serve.

Kamini Patel

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