Portobello mushroom mulitas

Ingreadient

• 4 tsp chipotle paste
• 4 tbsp mayonnaise
• Small bunch coriander, finely chopped
• 50g unsalted butter, softened
• 4 large portobello mushrooms, thickly sliced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Vegetable oil to fry
• 8 small corn tortillas
• 1 lime, quartered
• 150g firm mozzarella, coarsely grated

Instruction

1. Stir the chipotle paste into the mayonnaise in a small bowl and set aside. Mash the coriander and butter together in another small bowl to make a quick compound butter, then set this aside too.
2. Put a large frying pan over a high heat. Toss the mushrooms with the oregano and paprika to coat. Once the pan is smoking hot, add a drizzle of oil, then tip in the mushrooms. Cook the mushroom slices for up to a minute on each side, or until browned and a little charred. Transfer to a plate and sprinkle with salt and the juice from a lime quarter.
3. Spread 4 of the tortillas with the chipotle mayo, then sprinkle over a little grated mozzarella. Divide the mushrooms equally between the tortillas, then top with a knob of the coriander butter. Sprinkle with the remaining cheese, then top with the remaining tortillas to create 4 round sandwiches.
4. In the same frying pan and working in batches if needed, add another drizzle of oil and fry the tortillas over a medium heat for 1 minute, pressing them down to ensure maximum contact with the base of the pan. Carefully but confidently flip each mulita, then continue cooking for a few more minutes – they’re ready when the tortillas are crisp and browned and the cheese is thoroughly melted inside.
5. Halve each mulita with a sharp knife, then serve with lime wedges for squeezing over alongside any leftover chipotle mayo.