Crispy tortillas, juicy, garlicky mushrooms, and a fresh, zesty salsa – what’s not to love? These tostadas combine bold, umami flavours with a bright, citrusy kick, plus creamy avocado and vegan sour cream to balance out the heat.
You will need
Serves 4
- 16 small corn tortillas
- 200ml vegetable oil
- 8 portobello mushrooms
- 3 cloves of garlic
- 40ml extra virgin olive oil
- 1 avocado
- Plant-based sour cream
- Juice and zest of ½ lime
For the salsa:
- 1 tomato
- ½ small red onion
- 1 cucumber
- 1 long red chilli
- 1 green chilli
- ½ bunch coriander, chopped
- 1 lime, zest and juice
- 1 teaspoon sugar
- ½ teaspoon salt
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C.
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Step 2
Take off the stem of the mushrooms, score the bottom, then place on a baking tray sprinkled with olive oil and garlic. Cook for 20 minutes.
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Step 3
Slice the avocado and set aside.
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Step 4
For the salsa, dice all the ingredients, place them into a bowl and mix them together. Then add lime zest, juice, sugar, and salt. Mix together and let sit until the mushrooms are cooked.
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Step 5
Put the vegetable oil in a saucepan and heat to 180°C. Place the tortillas one by one in the hot oil and fry until crispy – about 3 minutes. Turn halfway to ensure even cooking.
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Step 6
Remove the mushrooms from the oven, then cut them into slices.
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Step 7
Mix together the plant-based sour cream and lime.
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Step 8
Place the sour cream mix on the tostada, along with the mushroom slices, a couple of slices of avocado and top with the salsa. Be sure to have some hot sauce on the side to top it all off. Delish!
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Recipe: Simon Toohey
