MEXICAN TOSTADAS with Salsa Verde Mushrooms | Alexa Fueled Naturally
MEXICAN TOSTADAS with Salsa Verde Mushrooms
20 mins prepServes 4
Crispy tostadas topped with refried beans, savory salsa verde mushrooms, vegan crema, fresh avocado, cabbage, cilantro, and salsa. This recipe focuses on preparing the mushroom topping, with other components being pre-made or assembled simply.
For the mushrooms:
1. To a pan, add about 2 tablespoons of avocado oil (or any high heat oil). Shred oyster mushrooms (if using any other mushrooms, thinly slice them). Add about 1/3 of the mushrooms to the pan, lower to medium-low heat, and let them cook without touching until they develop a golden color. Flip once golden on one side and then season with salt and pepper.
2. Remove the cooked mushrooms from the pan and place them on a cutting board. Continue to cook the remaining mushrooms in batches, adding an additional 1-2 tablespoons of oil as needed, seasoning each batch.
3. Once all your mushrooms are cooked, give them a rough chop. Then place all the chopped mushrooms back into your pan, add in 4 tablespoons of green salsa, mix, and cook for an additional 5 minutes. Season with salt and pepper.
To assemble the tostadas:
Spread refried beans generously on crispy tostadas. Top with the salsa verde mushrooms, vegan cashew crema, thinly sliced iceberg lettuce or cabbage, avocado slices, chopped cilantro, a dollop of your favorite salsa, and a squeeze of fresh lime juice.
