Comida Latina, Condiments and Salsas, Mains, Recipes

Mixed Mushroom Tostadas with Charred Scallion Pesto

May 17, 2016
Mexican Meatless Mondays are made for Mushroom Tostadas! Crispy tortillas piled with black beans, caramelized mushrooms, feta, and a charred scallion pesto.

If you’ve ever read this blog….like ever, you already know my infatuation with tostadas. There are the cauliflower ceviche ones, the roasted squash ones, the ones drowning in braised red chile pork, you get the idea.  Given the choice I would choose tostadas over tacos any day. When it comes to my favorite Mexican fare, the snap of the tostada’s shell wins out over the chew of a soft corn tortilla on most occasions and especially if the filling is going to be tender or fluffy or creamy.

Mixed Mushroom Tostadas Recipe

Today I’m sharing my love for all things tostada over on my friend Meg’s site, Beard and Bonnet. You probably know about her, she’s the queen of gluten-free baking, a cocktail goddess, and arbiter of good taste and I couldn’t be more thrilled that she invited me back for a visit.

Mixed Mushroom Tostadas Recipe

For my latest tostada creation I topped that gloriously crunchy flat shell with creamy chipotle black beans, a mixture of three different kinds of caramelized mushrooms, a drizzle of pesto sauce made from charred scallions, toasted almonds, and garlic, and a sprinkling of feta cheese (which you can leave off if you want it to be vegan).

Mixed Mushroom Tostadas Recipe

The key to this recipe are the perfectly caramelized mushrooms. To get them golden and crispy on the edges your pan and the oil in your pan has to be very hot, almost smoking hot, before you add the mushrooms. Secondly, add just enough mushrooms to fill a single layer in the pan, add any more than that at once and they will steam, not brown. And lastly, don’t add any salt until after they are done cooking or the mushrooms will release all their water (and they have a lot of water) making a soft, wet sauté not the golden, intense mushrooms you are looking for.

Mixed Mushroom Tostada Recipe

What are you waiting for?!! Hop on over to Beard and Bonnet now and check it out!

Mixed Mushroom Tostadas Recipe

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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  • Meg @ Beard and Bonnet May 17, 2016 at 3:03 pm

    Thank you so much for sharing this gorgeous recipe on my site!! Girl, you are amazing and your recipes never cease to make my tummy growl. I can’t wait to share margaritas on the west coast with you. It’s going to be AMAZING!!

    • Kate Ramos
      Kate Ramos May 17, 2016 at 5:26 pm

      Aww, THANK YOU! I’m so excited to be over on Beard and Bonnet again! Friends like you are what I love most about blogging. 🙂

  • Brie May 18, 2016 at 1:32 pm

    Team Tostada! Oh my those mushrooms are gorgeous, I could eat a whole pan all by myself 🙂

    • Kate Ramos
      Kate Ramos May 19, 2016 at 2:38 pm

      Hi Brie! Um, yep, right there with ya! Have a great weekend!

  • Denise Browning May 22, 2016 at 5:23 pm

    What a great looking, delicious meatless tostadas. I have to check this recipe out!!!

    • Kate Ramos
      Kate Ramos May 23, 2016 at 2:03 pm

      Thank you Denise! I hope you love them as much as I do!