LOADED CHESTNUT MUSHROOMS NACHOS WITH FRESH SALSA, JALAPENOS AND CHEESE SAUCE | Make it a Mushroom Moment

LOADED CHESTNUT MUSHROOMS NACHOS WITH FRESH SALSA, JALAPENOS AND CHEESE SAUCE

Time:

15m

Serves:

6

Ingredients 

  • 300g tortilla chips
  • 1 tbsp olive oil
  • 400g chestnut mushrooms, thinly sliced
  • 6 fresh salad tomatoes, diced
  • 2-3 fresh jalapeños
  • 6 tbsp sour cream
  • Fresh coriander, roughly chopped to serve
  • Lime wedges, to serve

For the Nacho Cheese Sauce

  • 2 tbsp butter
  • 2 tbsp flour
  • 400ml milk
  • 5 cheesy slices
  • 1 tsp English mustard

Method 

  1. In a large frying pan, fry the mushrooms in 1 tbsp olive oil over high heat. Fry for around 5 minutes, seasoning with salt and pepper and set aside.
  2. Melt the butter in a separate saucepan over medium heat, then add the flour and whisk to form a paste.
  3. Cook for around 1 minute, then gradually whisk the milk in to avoid any lumps. Next, add the cheesy slices and mustard. Heat until melted and incorporated, then season with a generous pinch of salt.
  4. To a large tray or serving platter, add the base of tortilla chips, then drizzle the warm nacho cheese sauce over. Top with the sauteed mushrooms, fresh tomatoes, sour cream, coriander, lime wedges and fresh jalapeños. For an extra kick, add some chilli flakes. Dive in!