Serving Size: 3 Servings, 6 tostadas
Time: 30 Minutes
Ingredients
Quick Pickled Onions:
1/2 of a red onion, sliced thinly
1/4 cup Brightland’s PARASOL vinegar
1/2 tsp salt
Tostadas:
6 small corn tortillas
Brightland’s AWAKE olive oil
Salt, to taste
Mashed Avocado:
2 avocados
Juice from 1 lime
1/2 tsp salt
Seared Blue Oyster Mushrooms:
2 tbsp Brightland’s AWAKE olive oil, plus more as needed
2 cloves garlic, divided
(2) 8 oz boxes blue oyster mushrooms
1/2 tsp cayenne pepper, divided
1/2 tsp ground cumin, divided
1 tsp salt, divided
Toppings:
Handful fresh cilantro, torn
1 jalapeño, thinly sliced
1/4 cup cotija cheese
Lime wedges
Directions
Step 01 - To make quick pickled onions: Place onions in a bowl with vinegar and salt. Mix to combine and let sit for at least 20 minutes.
Step 02 - To make tostadas: Preheat oven to 400 degrees F. Brush each tortilla with olive oil on both sides and season with salt. Place on sheet pan(s) in single layer and bake for 10 minutes, flipping at the halfway mark, until crisp and golden. Set aside.
Step 03 - To make mashed avocado: Halve the avocados and remove the pits. Scoop out the flesh and place in a bowl with lime juice and salt. Use a fork to mash the avocado well and set aside.
Step 04 - To make seared blue oyster mushrooms: Remove woody, tough ends from the blue oyster mushrooms and gently tear, keeping some clusters intact.
Step 05 - Heat a large skillet over medium-high heat with olive oil. Once the oil is glistening, add one garlic clove and half of the mushrooms in a single layer. Add a 1/4 tsp of cayenne pepper, 1/4 tsp of cumin, and 1/2 tsp salt. Toss to coat.
Step 06 - Let mushrooms sear without moving, about 3-5 minutes per side, until golden brown and crisp on the edges. Remove from the pan and discard garlic clove.
Step 07 - Repeat steps for the rest of the mushrooms, adding more olive oil as needed with the remaining garlic clove, cayenne pepper, ground cumin, and salt.
Step 08 - To assemble: Spread the mashed avocado evenly onto a tostada and place the seared mushrooms on top with a few pickled onions. Finish with torn cilantro, jalapeño slices, a sprinkle of cotija cheese, and a squeeze of lime. Enjoy immediately.
By: Noreen Wasti
