Mushroom Tostadas

We met up with our friend Chef Joshua Gabriel Lucio Lasso for some vegan / vegetarian QMHS inspired recipes. Here is his recipe for an easy and delicious mushroom tostada!

QMHS MUSHROOM TOSTADAS

• 4 Tostadas

(Chef Joshua likes Milpa Rosa brand)

•   1-2 Portobello Mushrooms (or other mushrooms)
•   Half of a cucumber
•   Refried black beans
•   Half of a Red Onion
•   Cilantro, small bunch
•   QMHS Jalapeño, Tequila & Lime
•   Lime juice
•   Mayo

To marinate the mushrooms:

Cut raw mushrooms into strips. Combine 5-6 tbsps of QM Jalapeno, Tequila & Lime hot sauce, splash or tamari or soy sauce, lime juice and season generously with salt and pepper.

Coat the mushrooms well and let sit in the refrigerator for a few hours

Prepare for assembly:

•   Chop cilantro
•   Dice or slice cucumber
•   Thinly slice half red onion store in ice water to crisp up
•   3 tbsp black beans & 1 tbsp vegan mayo for each tostada

Assemble Tostada:

•   Take a crunchy tostada and spread 1 tbsp of vegan mayo to the tostada to add a creamy flavor base.
•   Add 3 tbsp of black beans and spread evenly on top of the mayo.
•   Add a generous layer of marinated portobello mushrooms (about half a large portabello) and sprinkle cucumbers on top of the mushrooms.

Garnish with the crisp, thinly sliced red onions and chopped cilantro and serve!