Prepare to tantalize your taste buds with a culinary adventure that transforms ordinary tostadas into a gourmet masterpiece! These Mixed Mushroom Tostadas with Charred Scallion Pesto are not just a meal, but a flavor explosion that will transport you straight to the vibrant streets of Mexico. Imagine crispy tostada shells layered with smoky, caramelized mushrooms and a pesto so unique, it'll make your dinner guests wonder if you've secretly trained with a top chef. Get ready to elevate your home cooking game with this irresistible, restaurant-quality dish that's surprisingly simple to prepare!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 tostada shells
- 2 cups mixed mushrooms, sliced
- 1 bunch scallions
- 1/2 cup fresh parsley
- 1/4 cup pine nuts
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the scallion pesto by first charring the scallions over an open flame or under the broiler until they are slightly blackened and softened, about 3-4 minutes, turning occasionally.
- Allow charred scallions to cool slightly, then roughly chop and transfer to a food processor.
- Add fresh parsley, pine nuts, olive oil, salt, and pepper to the food processor. Pulse until a smooth, slightly chunky pesto forms. Set aside.
- Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
- Slice mixed mushrooms into uniform pieces to ensure even cooking.
- Sauté mushrooms in the hot skillet, allowing them to brown and release their moisture, stirring occasionally, about 6-8 minutes.
- Season mushrooms with salt and pepper during cooking to enhance their natural flavors.
- While mushrooms are cooking, arrange tostada shells on serving plates.
- Once mushrooms are golden and tender, remove from heat.
- Spread a generous layer of charred scallion pesto on each tostada shell.
- Top the pesto-covered shells with the sautéed mixed mushrooms.
- Garnish with additional chopped parsley or pine nuts if desired.
- Serve immediately while tostadas are crisp and mushrooms are warm.
Tips
- Char your scallions carefully - the key is to get a nice blackened exterior without burning them completely. This adds a deep, smoky flavor to your pesto.
- Use a variety of mushrooms like shiitake, cremini, and oyster to create a more complex and interesting texture and taste profile.
- Make sure your skillet is hot before adding mushrooms to achieve that perfect golden-brown sear that locks in flavor.
- Don't overcrowd the pan when sautéing mushrooms. Cook them in batches if necessary to ensure they brown instead of steam.
- For extra crunch, you can lightly toast the pine nuts before adding them to the pesto.
- Serve immediately after assembling to keep the tostada shells crisp and the mushrooms warm.
- If you're short on time, you can use store-bought pesto and simply add charred scallions for a quick twist.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 24g
Saturated Fat: g
Cholesterol: 0mg
