Savoury The idea of tapas works pretty close to home for us – small plates of delicious flavor-packed foods shared with friends and family, only to go on to a larger spread laid on the table. I’ve done something out of the box when I received my bottle of Japanese Yuzu Extract by SPRIG Gourmet. I thought tacos, mushrooms, and Japanese soya and yuzu! The mushrooms are cooked in butter with garlic and onions for a rich experience; the marinade then coats the meaty mushrooms for just the right amount of juiciness. The fresh coriander adds a burst of colour and freshness to balance it off against the mini tortillas! These can be served in soft small taco shells, on flat tortillas or pushed into mini wraps – the choices are endless. The Recipe Serves 2 Ingredients Instructions Stir all the sauce ingredients together in a medium bowl and set aside. Take a medium pan and place on low heat. Add the butter to melt and add the onions and garlic to cook, until the onions are translucent and fragrant. After a few minutes, add the mushrooms and turn the heat to high the mushrooms and cook. Then add the sauce and cook, stirring occasionally. After 5 minutes of so, most of the liquid must evaporate; turn off the heat and stir in the coriander. Warm each tortilla on a non-stick pan. Place a few spoons of the mushrooms on each round circle. Garnish with a coriander leaf and serve.