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