Mushroom Tostadas With Avocado Drizzle
Crispy corn tostadas are drizzled with avocado sauce and topped with a thick, earthy mushroom guisado. Cremini mushrooms first simmer with fire roasted tomatoes, onions, peppers and fresh cilantro to make a hearty guisado. If you can’t find petite diced tomatoes with roasted garlic in your local grocery store, you can swap in one large finely diced tomato and two minced garlic cloves. Both salsa verde and avocado then come together to make a creamy avocado sauce. You’ll only use a small portion of the avocado sauce, which will leave leftovers for wraps, tortilla chips, etc.
What You’ll Need
- 6 corn tostadas (SEE RECIPE)
- 1 serrano pepper, seeded and diced
- 16 oz fresh cremini mushrooms, washed, stemmed & sliced
- 1 small onion, diced
- 2/3 C vegetable broth
- 1/2 small lime, juiced
- 2 tbsp canola oil
- 1 14.7 oz can fire roasted tomatoes with roasted garlic, petite diced
- 1 1/2 tbsp cilantro, chopped
- 8 oz salsa verde
- 1 avocado
- Soy parmesan for garnish (optional)
How To Make It
- Let’s start by making 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 it is thinned to a sauce-like consistency.
- Next, prepare the mushroom guisado. Bring together the serrano, mushrooms, onion, vegetable broth, lime juice and 1 tbsp canola oil in a medium saucepan. Boil over medium-high heat, covered, for 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. This should take roughly 10 minutes. Remove from heat.
- Let’s make the mushroom tostadas! Set the tostadas on a plate and drizzle with the avocado sauce. Scoop 1/4 C of the mushroom mixture onto each one of the tortillas. If desired, garnish each tostada with fresh cilantro and soy parmesan. Enjoy!