Saucy and smoky, these tinga-style mushrooms make a tantalizing topping for crunchy tostadas. Pile it up with creamy avocado and crunchy veggies, like a salad eaten out of hand.
What You Get
What You’ll Need
Makes 3 servings
Active Time: 15 minutes
Total Time: 30 minutes
Rinse and drain the beans. In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes. Season with salt to taste.
Trim the base of the maitake mushrooms and cut or tear them into bite-size pieces. In a sauté pan over medium-high heat, warm 2 tablespoons canola oil. Add the mushrooms and sauté until they release their liquid and start to brown, 8 to 10 minutes. Turn down the heat, add the tinga sauce and a splash of water, and simmer to let the flavors combine, 3 minutes longer. Season to taste with salt.
In a bowl, toss the shredded cabbage with the juice of ½ lime and a pinch of salt. Cut the remaining ½ lime into wedges for serving. Peel, pit, and slice the avocado. Pick a handful of cilantro leaves and toss the stems. Set out the pickled onions.
To build the tostadas, place the shells on plates. Top with the beans, tinga mushrooms, avocado slices, cabbage slaw, and pickled onions. Sprinkle with a few cilantro leaves. Serve warm, with the lime wedges for squeezing.