Yuzu Mushroom Tapas

Yuzu Mushroom Tapas


  • mini tortillas 5 nos
  • mushrooms, diced 300 gms
  • onion, diced 1 nos
  • minced garlic 1 tsp
  • butter 1 tbsp
  • fresh coriander, chopped 1/2 cups
  • Sauce : SPRIG Toasted Sesame Oil 4 tbsp
  • rice wine vinegar 2 tsp
  • SPRIG Yuzu Extract 1 tsp
  • hot sauce 1 tbsp
  • soya sauce 1 tbsp
  • sugar 1 tsp
  • chilli flakes 1 tsp
  • salt 1/2 tsp


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.

Sauté 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.


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