Hello, friends and community this post is my small contribution to the #fungifriday community by 
Hive account@ewkaw. Happy fungi Friday friends.
Last week the sun was shining when we took a walk in the nearby forest. Luckily we saw lots of chanterelle mushrooms pop up everywhere in the forest. We collected around 900 grams of chanterelle. My husband made mushroom-fried from some of those. And the rest of them are used today for this recipe.
I saved those smallest ones for my recipe instead of chopping big ones. After cleaning them it was 500 grams.
500 grams of chanterelle you can choose any other mushrooms 2 big red paprikas 1 white onion 4 garlic cloves 1 tsp salt 1 tsp black pepper 2 tbsp avocado oil. 4 tsp bread crumbs 1 tbsp tahini 5 tortillas for garnish 1 Tomato 1/4 cucumber 1 carrot
In a skillet add 1.5 tbsp avocado oil.
When oil gets warm add chopped onion and garlic.
After the onion turns translucent add mushrooms.
Stir them together with onion and garlic.
It will start releasing water keep the heat medium and stir them often. Add salt and pepper.
When the water remains less in the mushrooms add 2 tbsp bread crumbs and stir well.
After 2 minutes remove from the heat and keep for cooling down.
Take one tortilla sheet.
Spread 1 tsp tahini sauce where we place the mushrooms.
Put 2 tbsp. mushrooms on tortilla.
Fold the side where we have stuffing/mushrooms like a cone shape.
Overlap the cone to the other end like in the photo.
Fold both sides back on the cone
Here is the final shape of a tortilla-like samosa .
Place them in the skillet and sprinkle 1 tsp oil on each shallow fry them. Flipp then carefully.
Here they are ready. garnish them according to your choice.use salsa or guacamole sauce. I had red paprika sauce I made for 
Hive account@qurator. We enjoyed it with a simple salad and paprika muhammara.
Thank you for stopping by and reading my post Happy Fungi Friday friends enjoy your weekend. :) Here is a link for paprika sauce muhammara
@hindavi/paprika-mahammara-my-way-to-make-anr
