Bhuna Mushroom and Spinach Roll

Mushrooms dried out in a bare pan, then bhuna'd with cumin and ginger and rolled with wilted spinach.

21 min1 servingsIndian
Bhuna Mushroom and Spinach Roll — Indian recipe, finished and plated

Discover smart recipes

Sign up on Homecooked to cook this recipe as the chef intended, with parallel steps and built-in timers guiding you along the way. Stock your pantry to discover more recipes you can cook with the ingredients you have at home.

Join Homecooked

Ingredients

  • 250 g Mushroom
  • 1 Whole wheat tortillas
  • 80 g Spinach
  • ½ tsp Cumin seeds
  • 8 g Ginger
  • 1 tbsp Neutral oil
  • ¼ tsp Salt
  • 1 Green chili (optional)
  • ½ tsp Garam masala (optional)
  • ½ Lemon (optional)
  • 10 g Cilantro (optional)

Method

  1. Wipe the mushrooms with a damp cloth rather than washing them, and tear the larger ones into quarters through the stalk so every piece keeps a bit of cap and a bit of stem.
  2. Grate the ginger, split the green chilli lengthways, stack the spinach leaves and cut them into wide ribbons, and chop the coriander stalks along with its leaves.
  3. Spread the mushrooms across a wide dry pan with no fat at all and leave them over a medium flame for five minutes, shaking the pan once or twice. They will flood the pan and then drink it back; the moment to stop is when the base is dry again and they squeak against it.
  4. Pour the oil down the side of the hot pan and drop the cumin seed in for thirty seconds, then the ginger and split chilli for another thirty. Work in the garam masala and the salt and keep the mushrooms turning for the remaining seven minutes, until their edges have gone the colour of strong tea.
  5. Bury the spinach ribbons under the mushrooms and give them two minutes to collapse, then take the pan off the flame and squeeze the half lemon straight into it.
  6. As the spinach goes in, lay the wholewheat tortilla on a second dry burner for two minutes, a minute a side, until pale blisters lift off its surface and it will take a fold.
  7. Spoon the bhuna along the warm tortilla in one thick band, throw the chopped coriander over it and roll it up firmly, folding the near end shut first.
  8. Halve it across and stand the two pieces cut side up, so the mushrooms show and nothing slides out of the bottom.

About Bhuna Mushroom and Spinach Roll

Bhuna Mushroom and Spinach Roll is an Indian lunch or dinner that comes together in about 21 minutes and serves 1. It fits anti-inflammatory eating.

Bhuna Mushroom and Spinach Roll: frequently asked questions

Is Bhuna Mushroom and Spinach Roll gluten-free?

Based on its ingredients, Bhuna Mushroom and Spinach Roll has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.

Do I need every ingredient to make Bhuna Mushroom and Spinach Roll?

The core ingredients are essential, but you can leave out green chili, garam masala, lemon — they're optional and mainly there for extra flavor or finish.

How many servings does Bhuna Mushroom and Spinach Roll make?

This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.