Mexican Feast: Mushroom Tostadas Recipe

Next up on our Mexican Feast is Mushroom Tostadas, yet another dish inspired by my visit to Wahaca last week, The recipe is a version of the Spring Tacos with mushrooms from Thomasina Miers Mexican Food Made Simple Book.

I used the basic recipe for the mushroom tacos and turned it into Tostadas  as I really loved the ones I’d had in Wahaca that were topped with a lovely cold chicken salad.

It’s really simple and quick and the mushrooms would make a great filling for just about anything.

Serves 2

Ooozy and earthy, absolutely delicious.

Ingredients

• Big hand full of mixed mushrooms, roughly chopped
• Knob of butter
• Salt and pepper
• 1 small red onion (or a shallot), finely sliced.
• 1 clove of garlic, crushed
• Small hand full of fresh tarragon, finely chopped(or a tsp of dried tarragon)
• 1 tbsp creme fraice
• Small hand full fresh parsley, finely chopped.
• Grated Pecorini (or similar) cheese.
• Pumpkin Seeds
• 1/2 red chilli, de-seeded and finely chopped.
• Chipotle Sauce (you can leave this out)
• 2 corn tortillas (you can also use flour ones but I like the flavour of corn ones when they are fried)
• Oil for frying (you can also use a deep fryer if you have one)
• Olive oil

Method

1. Cut the tortillas into discs, I used a ramekin as a template and just cut round that, you need about 3 disks per person.
2. Heat your frying oil in a pan or your fryer, then fry the discs until crispy on both sides, place on kitchen paper to drain.
3. In another pan,  heat the butter and a splash of olive oil until its nice and hot, add onions and mushrooms followed by the garlic and chilli
4. Fry the mushrooms and onions until nearly cooked, then add the tarragon and creme fraiche, cook until the mushrooms are done.
5. If using the chipotle sauce, spread a little bit on each toasted disc, top with a spoonful of mushrooms, then sprinkle with a little bit of cheese, parsley and a few sunflower seeds.
6. Serve and enjoy.