Shredded mushrooms get an upgrade in this sweet and spicy mushroom tostada recipe! Stewed with fresh summer peaches, chipotles in adobo sauce, and black beans, these shredded mushrooms are a filling, sweet, savory topping for tostadas.
1½poundsking trumpet mushroomsshredded; or use any variety mixed mushrooms and mince them
6clovesgarlicpeeled and minced
1large tomatocored and diced
15ouncecan black beansdrained and rinsed
7ouncecan chipotles in adobo saucesee note
1cupwater or vegetable stock
Salt and pepper to taste
Brussels sprouts slaw:
12ouncesBrussels sproutstrimmed and shredded
1teaspoonmaple syrupplus more, if desired
Flaky sea saltto taste
A few splashes of wateras necessary
84-inch corn tortillas
Cooking spray or oil
Crumbled or shredded cheese
Fresh cilantroroughly chopped
Cook the shallot:
Heat oil in a wide pot over medium high heat. Add the shallot and cook for 4-5 minutes until it begins to soften.
Cook the mushrooms:
Add the shredded mushrooms and cook stirring often, for 8-10 minutes until they begin to crisp up and turn golden brown around the edges. Season with salt and pepper.
Add the garlic to the pot and cook for 1 minute until fragrant.
Blanch the peaches:
While the mushrooms cook bring a small pot of water to a boil. Add the peaches and boil them for 2-3 minutes until they begin to soften. Drain and transfer to an ice bath for 5 minutes. Remove the skins, cut the peaches in half, and remove the pits. Dice the peaches and set aside.
Prepare the chipotles in adobo sauce:
Add as many of the chipotles in adobo sauce as you like to a food processor and pulse until blended. Set aside.
Cook the tomatoes and peaches:
Add the diced tomato and peaches to the pot and season with salt and pepper. Cook for 5 minutes until they soften. Add the black beans and chipotles in adobo sauce and cook until the ingredients begin to bubble in the pot.
Simmer the mushrooms:
Pour in 1 cup of water or stock and bring to a boil. Reduce heat and simmer for 30 minutes until reduced and thickened. If too much liquid evaporates too quickly add a splash of water as necessary to loosen up the mushrooms. Taste and season with salt and pepper.
Prepare the Brussels sprouts slaw:
In a bowl whisk together the mayonnaise, lime juice, maple syrup, and chili powder until smooth. Taste and season with flaky sea salt. Add a splash or two of water to thin out the dressing. Add the Brussels sprouts and toss to coat. Refrigerate until needed.
Prepare the baked tostada shells:
Preheat oven to 400ºF.
Lightly brush corn tortillas with oil or spray with cooking oil and arrange in an even layer on two baking sheets (4 per baking sheet).
Transfer to the oven and bake for 5-6 minutes per side or until the tortillas are crispy. Remove from the oven and immediately sprinkle with salt.
Place two tostada shells on each plate and pile the mushrooms on top. Spoon the Brussels sprouts slaw on to each tostada and garnish with cheese and cilantro. Enjoy!
Note: use as many of the chipotles in adobo sauce as you like, depending on your heat tolerance. I used an entire can which resulted in a spicy finished product!