Mushroom and cheese tortilla

Ingredients

Tortilla – filling

• Vilgain wheat wrap – 10
• Button mushrooms – 400 g (fine dice, about 0.5 cm)
• Yellow onion – 200 g (fine dice)
• Dried porcini – 40 g (crumbled, soaked)
• Cheddar – 400 g (grated)
• Grana Padano – 100 g (grated)

Spices

• Blue fenugreek – 2 tsp
• Black pepper – 1 tsp
• White pepper – 1 tsp
• Dried garlic – 1 tsp

Roasted vegetables

• Carrots – 500 g (diagonal slices, about 0.5 cm)
• Celeriac – 500 g (pieces, about 2 cm)
• Potatoes – 500 g (pieces, about 2 cm)
• Cauliflower – 500 g (florets, about 2 cm)
• Parsley leaves – 50 g (finely chopped)
• Fresh leafy greens – for serving

Spices for the vegetables

• Black pepper – 1 tsp
• Allspice – 1 tsp
• Sweet paprika – 1 tsp
• Ground coriander – 1 tsp
• Salt – to taste
• Oil – as needed

Mustard dip

• Tahini – 3 tbsp
• Dijon mustard – 3 tbsp
• Sweet whole-grain mustard – 3 tbsp
• Honey – 1 tbsp
• Porcini soaking liquid – as needed

Method

1. Boil the potatoes in salted water until half-tender.
2. Soak the dried porcini in boiling water; set the soaking liquid aside.
3. In a pan, cook the onion until translucent, add the button mushrooms, and sauté until the liquid evaporates and the mixture begins to caramelize.
4. Add the porcini and spices and heat through briefly.
5. Toss the vegetables and boiled potatoes with oil, salt, and spices, spread on a baking sheet, and roast at 220 °C for about 20 minutes.
6. Mix the dip from the tahini, mustards, honey, and porcini liquid; adjust the seasoning as needed.
7. Divide the mushroom mixture and cheeses evenly among the tortillas and fold them in half.
8. Place on a baking sheet and bake at 200 °C for 12–18 minutes, until the cheese melts and the tortilla turns golden.

Serving

Plate a portion of roasted vegetables tossed with a little dip, fresh leafy greens, and the baked tortilla cut into 3 pieces.

Key ingredients

Button mushrooms

Low-calorie umami, selenium and B vitamins.

Grana Padano cheese

A hard aged cheese; concentrated umami and calcium.

Tahini (sesame paste)

A creamy source of calcium and fats; the base of dips and dressings.

Carrot

Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Fenugreek (kasuri methi)

Traditionally supports digestion and blood sugar; a gently bitter aroma.

Sesame seeds

Calcium, healthy fats and lignans; toasted, they add umami and depth.

Red bell pepper

High in vitamin C and antioxidants; sweet once roasted.

Potatoes

Complex carbohydrates, potassium and vitamin C; a filling side.

Corn

Sweetness and fibre; corn tortillas are gluten-free.

Cauliflower

Vitamin C and fibre; sweetens when roasted.

Why it’s good for the body

• Mushrooms bring minerals, umami flavor, and beta-glucans to support immunity.
• Roasted vegetables provide fiber and antioxidants.
• The cheeses are a source of calcium and satiety; tahini adds healthy fats and minerals.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• For a gluten-free version, use gluten-free tortillas.
• The dip also works on its own as a salad dressing.
• The tortillas can be prepared ahead and briefly finished in the oven at service.