La Banderita Chipotle Butter Mushroom Tacos | Justine Schofield Recipe

Ingredients

• 6-7 field mushrooms (about 700g)
• La Banderita tortillas, to serve
• 1 avocado, thinly sliced
• A few dollops of Greek-style yoghurt or sour cream
• 1 salad onion, finely chopped
• 1 handful of almonds, toasted blended to a fine crumb
• 50g fetta, crumbled
• Salt
• 3 coriander stalks, leaves reserved for garnish
• 60g butter, softened
• 1 tsp ground cumin
• 1 tbsp smoked paprika, plus extra to garnish
• 1 tsp dried oregano
• 2 chipotle chillies in adobo sauce, plus 2 tsp sauce from can
• 4 whole cloves garlic
• 1 x 2cm piece of ginger minced
• 1/4 cup apple cider vinegar
• 1 agaze syrup or honey