Appetizer

Wild Mushroom Tostadas With Lime Crema,Queso Seco & Cilantro

Yield: Serves 6

Chef: Brian Streeter

Wild Mushroom Tostadas With Lime Crema, Queso Seco & Cilantro

Ingredients

  • ½ lb. black beans
  • 1 T. kosher salt
  • ½ onion, sliced thin
  • ½ jalapeño, sliced thin
  • 2 T. vegetable oil
  • 3 poblano chiles
  • 1 large onion, sliced thin
  • 8 oz. maitake mushrooms
  • 2 cloves garlic, minced
  • ¼ c. extra virgin olive oil
  • 2 c. green cabbage
  • 1 carrot, shredded
  • 2 T. red onion, minced
  • 2 tsp. salt
  • 2 T. apple cider vinegar
  • ½ c. crème fraîche
  • 1 T. lime juice
  • 12 corn tortillas vegetable oil
  • ¼ c. queso seco cheese, crumbled
  • ¼ c. cilantro, chopped

Preparation

Check beans for any stones, rinse and cover with cold water. Soak overnight. The next day, place on the stove in a medium-size saucepan. Bring to a boil.

Skim any scum that rises to the top with a ladle. Turn the heat down to medium and slowly simmer until beans are tender, about 1 hour. Add the salt and allow the beans to cool in the broth. Drain the beans and save the broth. Return the saucepan to the heat and sauté the onion and jalapeño in the vegetable oil until tender. Add the beans and enough bean broth to cover. Puree with a handheld immersion blender. Return to the heat and cook for 10-12 minutes to blend flavors. Add more bean broth if beans are too thick. Reserve in a warm place.

Place poblano chiles over an open flame on the stove top or grill. Char on all sides and set aside in a stainless-steel bowl to cool. When cool enough to handle, scrape the blackened skin off with the side of a paring knife. Open the chiles and discard the seeds. Julienne the chiles and set aside. Heat a skillet over high heat with 2 tablespoons of the olive oil and the onions. Cook, stirring occasionally, until onions are tender and starting to brown. Add the chiles to the pan and continue cooking for a few more minutes. Remove from the pan and set on plate to cool. Trim the stem end of the mushrooms and tear into ½-inch-wide pieces. Return the pan to the heat and add the remaining olive oil and maitake mushrooms. Sauté until mushrooms are tender and starting to brown. Add the garlic and return the onions and chiles to the pan. Stir to evenly combine. Season with salt and pepper. Reserve in a warm place.

Combine the cabbage, carrot and red onion in a stainless-steel bowl. Toss to combine. Season with the salt and vinegar. Set aside.

Heat enough vegetable oil in a heavy, deep bottom saucepan to come 3 inches up the sides. Heat to 375ºF. Cut the tortillas with a cookie cutter into

3½ inch-wide circles. Fry in batches until brown and crisp. Remove to a paper towel lined sheet pan. Season with salt and repeat with the remaining tortillas. Set aside.

For the lime crema, whisk together the crème fraîche and lime juice.

To assemble the tostadas, spoon the refried beans on top of the tortillas, top with a spoonful of the mushroom mixture, then the shredded cabbage, a drizzle of the lime crema, and some crumbled queso seco and chopped cilantro.

Enjoy with a glass of Cakebread Cellars Apple Barn Vineyard Pinot Noir.