Mushroom Tostadas
Crispy corn tortillas layred with a savory stew of mushrooms and creamy avocado sauce.
Equipment
- Food processor
- Medium sauce pan
- Large bowl
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!
Nutrition
Calories: 310kcalCarbohydrates: 28gProtein: 7gFat: 21gSaturated Fat: 2gTrans Fat: 1gSodium: 979mgPotassium: 1207mgFiber: 7gSugar: 13gVitamin A: 1252IUVitamin C: 17mgCalcium: 87mgIron: 2mg
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