Mushroom Nachos
Cook Time 1 hour
Servings 4
Ingredients
6 handfuls of good quality corn chips
Sour cream to serve
50g cheddar cheese, freshly grated
Mushroom Chilli
2 tbsp extra virgin olive oil
1 onion, diced
1 red capsicum, deseeded and diced
3 garlic cloves, chopped
3 coriander stalks and roots, finely chopped (optional)
500g mix of mushrooms (like button, cup, flat, Swiss brown or Portobello), finely chopped
1 tsp flour
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
¼ tsp ground cinnamon
1 tsp dried oregano
1 chipotle chilli in adobo sauce, finely chopped plus some of the sauce
1 tbsp tomato paste
2 tomatoes, roughly chopped
500ml vegetable stock
Pico de Gallo Salsa
2 ripe tomatoes, quarter and seeds removed, then finely diced
½ white onion, finely chopped
1 long red chilli, finely chopped
3 sprigs of coriander, stalks and leaves finely chopped
Juice 1 lime
Salt and pepper
Method
Heat oil in a casserole pan over medium-high heat. Add the onion, capsicum, garlic, finely chopped coriander stalks and roots and season with salt. Cook, stirring regularly, for 5-8 minutes until the vegetables are softened and lightly caramelised.
Add the chopped mushrooms and coat in the onion mixture. Cook for a further 8-10 minutes, stirring regularly. Now add the spices, flour and oregano before adding the chipotle and adobo sauce. Stir in the tomato paste, followed by the tomatoes and stock. Cook with the lid on for 25-30 minutes until thick and rich.
For the pico de gallo, combine all the ingredients together and season with salt.
Serve the mushroom chilli in shallow bowls, with corn chips, a big dollop of sour cream and pico de gallo.