Blue Oyster Mushroom Tostadas

Instructions

1. Preheat oven to 400F.

2. Place onions in a bowl with Champagne Vinegar and 1/2 tsp of salt. Mix to combine and let sit for at least 20 minutes.

3. Halve the avocados and remove the pits. Scoop out the flesh and place in a bowl with lime juice and 1/2 tsp of salt. Use a fork to mash the avocado well and set aside.

4. Brush each tortilla with Extra Virgin Olive Oil on both sides and season with salt to taste.

5. Place on a sheet pan(s) in a single layer and bake for 10 minutes, flipping at the halfway mark, until crisp and golden. Set aside.

6. Remove woody, tough ends from the blue oyster mushrooms and gently tear, keeping some clusters intact.

7. Heat a large skillet over medium-high heat with 2 Tbsp of Extra Virgin Olive Oil.

8. Once the oil is glistening, add one garlic clove and half of the mushrooms in a single layer.

9. Add a 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground cumin, and a 1/2 teaspoon salt. Toss to coat.

10. Let mushrooms sear without moving, about 3-5 minutes per side, until golden brown and crisp at the edges. Remove from the pan and discard garlic clove.

11. Repeat the steps for the rest of the mushrooms adding more Extra Virgin Olive Oil as needed with the remaining garlic clove, cayenne pepper, ground cumin, and salt.

To Assemble

1. Spread the mashed avocado evenly onto a tostada and place the seared mushrooms on top with a few pickled onions.

2. Finish with torn cilantro, jalapeño slices, a sprinkle of cotija cheese, and a squeeze of lime. Repeat for remaining tostadas and enjoy immediately.

Blue Oyster Tostadas from Brightland.co

Serves 2

Ingredients

• 1/2 of a red onion, sliced thinly

• 1/4 cup Champagne Vinegar

• 6 small corn tortillas

• 2 avocados

• Juice from 1 lime

• 2 Tbsp Extra Virgin Olive Oil, plus more as needed

• 2 cloves garlic, divided

• 16 ounces (2 boxes) Chesed Farms blue oyster mushrooms

• 1/2 tsp cayenne pepper, divided

• 1/2 tsp ground cumin, divided

• 2 tsp salt, plus more to taste

Optional Toppings

• Handful fresh cilantro, torn

• 1 jalapeño, thinly sliced

• 1/4 cup cotija cheese

• Lime wedges