Mushroom Escabeche Tostadas
Mushroom Escabeche Tostadas
Ingredients
1 1/2 lb oyster mushrooms, cleaned
1 pint black, refried beans
1 dozen corn tostadas
1 cup queso fresco, crumbled
1/2 cup Mexican sour cream
2 cup mixed greens
Salsa (recipe to follow)
Roasted Tomatillo Salsa
1/2 lb tomatillos
2 serrano chiles, stems and seeds removed
4 cloves of garlic
2 oz fresh cilantro
2 oz white onion, diced
Salt
Pickling liquid
1 cup white wine vinegar
2 cups of water
2 T sugar
2 T salt
4 garlic cloves
3 bay leaves
3 thyme sprigs
3 rosemary sprigs
8 whole peppercorns
3 cloves
Preparation
Roasted Tomatillo Salsa
Lightly pulse tomatillos, garlic, onion, chiles and fresh cilantro in blender. Add salt, drops of lime juice and water if needed.
Pickling liquid
Add all ingredients and heat. Once salt and sugar have dissolved cool down.
Pickling mushrooms.
In a pan and a bit of olive oil quickly sear the mushrooms on high heat. In a non reactive container with a lid add mushrooms and cover in picking liquid. Seal tightly and let pickle in the fridge for 24 hours.
Heat refried beans and using a spatula smear over corn tostadas. Top with pickled mushrooms, queso fresco, mixed greens, sour cream and salsa. Season with a little sea salt.
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