Taco Tuesday? Meet Tostada Tuesday! For these mushroom tostadas, we start with crispy corn tortillas. Then, we layer on a savory stew of mushrooms and creamy avocado sauce.
How To Make This Recipe
We begin by gathering our mushroom stew ingredients–cremini mushrooms, fire roasted tomatoes, vegetable broth, yellow onion, serrano pepper, lime, canola oil (optional), and fresh cilantro. Then, we bring salsa verde and avocado together to make a creamy avocado sauce. Of course, we’ll also need those crispy corn tostadas (see recipe).
WFPB (Oil-Free) Variation
When we want to prepare this dish without oil, we skip it entirely. In this scenario, we recommend using non-stick cookware. Once we remove the cover to allow our liquid to evaporate, watch those mushrooms closely and add water if they begin to stick.
Prepare Stewed Mushrooms
We begin by preparing our stewed mushrooms. In a medium saucepan, we heat the serrano, mushrooms, onion, vegetable broth, lime juice and optional canola oil. We allow this mixture to boil over medium-high heat, covered for just a few minutes, to soften the onions.
Next, we remove the cover and continue cooking until all the liquid has evaporated and the mushrooms begin to sizzle. When we opt for an oil-free preparation, we watch our mushroom mixture closely here. If they begin to stick, we add a little water.
At this point, we add our tomatoes and cilantro. Then, we stir often until the liquid has reduced and the mixture is thick. This process takes about 10 minutes or so. When thickened, we remove from heat.
Make Avocado Sauce
While the mushrooms stew, we prepare the avocado cream. We pour our salsa verde into a blender or food processor. Then, we add our avocado and blend until nearly smooth. Top finish the sauce, we adjust the consistency. To do so, we pour the blend into a dish and slowly mix in the water until ready for drizzling.
Ready To Serve
Now, let’s build those mushroom tostadas! We set our tostadas on a plate top each one with a scoop of our mushroom mixture. Then, we drizzle them with our avocado cream. We like to garnish each tostada with fresh cilantro and a little vegan parmesan. Enjoy!
More Mexican-inspired meals:
Recipe Card for Mushroom Tostadas
Here’s the recipe card for Mushroom Tostadas. Print, share or save!
Mushroom Tostadas
Ingredients
- 1 each serrano pepper seeded and diced
- 1 small onion diced
- 16 ounces cremini mushrooms washed, stemmed & sliced
- 2/3 cup vegetable broth
- 1/2 small lime juiced
- 2 tablespoon canola oil (see notes for WFPB, oil free preparation)
- 1 can fire roasted tomatoes with roasted garlic or diced tomatoes with minced garlic
- 1 1/2 tablespoon cilantro chopped, more for garnish
- 8 ounces salsa verde
- 1 small avocado
- 6 each corn tostadas
- vegan parmesan optional garnish
Instructions
Stewed Mushrooms
- In a medium saucepan, heat serrano, mushrooms, onion, vegetable broth, lime juice and optional canola oil (see notes for oil-free) over medium-high heat. Cover and allow to boil for 3 minutes.
- After 3 minutes, remove the cover and continue cooking until all the liquid has evaporated and the mushrooms begin to sizzle.
- Add the tomatoes and cilantro. Stir often until the liquid has reduced and the mixture is thick, about 10 minutes. Remove from heat.
Avocado Cream
- While the mushrooms stew, make the avocado cream. Pour the salsa verde into a blender or food processor. Add the avocado flesh. Blend until nearly smooth.
- Pour into a dish and slowly mix in the water until the avocado cream thins to a drizzling consistency.
Assemble Tostadas
- Set the tostadas on a plate and drizzle with the avocado sauce. Scoop 1/4 cup of the mushroom mixture onto each one of the tortillas. If desired, garnish each tostada with fresh cilantro and vegan parmesan. Enjoy!
