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Mixed Mushroom Tostadas with Charred Scallion Pesto and Black Beans recipe by @holajalepeno on www.beardandbonnet.com

Mixed Mushroom Tostadas with Charred Scallion Pesto and Black Beans

  • Author: ¡Hola! Jalapeño
  • Prep Time: 40 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 25 mins
  • Yield: 4-6 1x

Description

Mixed Mushroom Tostadas with Charred Scallion Pesto and Black Beans Author: Kate Ramos of Hola Jalapeno Prep time: 40 mins Cook time: 45 mins Total time: 1 hour 25 mins Serves: 4-6 servings


Scale

Ingredients

  • For the Pesto:
  • 3 bunches scallions, trimmed
  • 1 teaspoon, plus 2/3 cup olive oil
  • 1/3 cup sliced almonds
  • 1 bunch Italian parsley, stems removed
  • Juice of 1 lemon
  • 1 clove garlic, chopped
  • ½ teaspoon kosher salt
  • 6 tablespoons water
  • For the Black Beans:
  • 1 tablespoon olive oil
  • ½ small yellow onion, chopped
  • 1 clove garlic, chopped
  • 1 chipotle en adobo, chopped
  • 1 (15-ounce) can black beans
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon kosher salt
  • For the Tostadas:
  • 68 tablespoons olive oil
  • 28 ounces mixed mushrooms, such as crimini, button, shitake, or Portobello, cleaned and cut into thick slices if large or halved if small
  • ½ yellow onion, sliced
  • ½ teaspoon dried thyme
  • 1 clove garlic, chopped
  • Juice of 1/2 a lemon
  • 812 tostada shells
  • ½ cup feta cheese, optional

Instructions

  1. For the Pesto:
  2. Heat broiler to high. Place scallions on a baking sheet and drizzle with the 1 teaspoon of olive oil, sprinkle with salt and toss to coat. Arrange in a single layer and broil until charred, about 4 minutes. Remove and let cool, then chop.
  3. Meanwhile, place almonds in a dry skillet and toast over medium heat until golden. Let cool.
  4. Combine scallions, almonds, parsley, lemon juice, garlic, and salt in the bowl of a food processor fitted with the blade attachment. With the machine running, slowly pour in the olive oil. Stop to scrape down the sides then run again, adding the water. Stop and scrape again, taste pesto and add more salt if needed and a tablespoon or two more of water if it is too thick.
  5. For the Black Beans:
  6. Heat oil in a large saucepan over medium heat. Add onions and season with salt. Cook until just starting to brown, about 4 minutes. Add garlic and cook 30 seconds more.
  7. Add remaining ingredients and cook, mashing the beans against the side of the pan until thick, about 5 minutes more.
  8. For the Tostadas:
  9. Set a baking sheet next to the stove. Heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Once the oil is very hot and almost smoking add a couple handfuls of mushrooms, do not crowd the pan, and cook, undisturbed for about 30 seconds.
  10. Stir occasionally, do not season, until caramelized and brown, about 4 minutes. Scrape mushrooms on top the baking sheet and season with salt. Repeat with remaining mushrooms, adding 1 tablespoon of oil with every batch.
  11. Once last batch of mushrooms is cooked add a final tablespoon of oil to the pan and add onions. Season with salt and cook until browned, about a minute or two. Remove from heat return mushrooms to the pan along with the thyme, garlic, and lemon juice. Taste and add more salt if needed.
  12. To serve; top tostada shells with black beans, then mushrooms, then drizzle pesto over the top. Sprinkle with feta, if using, and serve.