For the last week of September, I have one more mushroom recipe for you! Today, we’re channeling our inner Mexican food enthusiast with Mushroom & Pobalano Tostados. Although I had to use tomato sauce instead of salsa because that’s all I had, I still thought it was really good. I also used two smaller corn tortillas instead of one regular wheat tortilla/wrap. This is a perfect example of how you can have a satisfying meal without the meat. My one complaint is that I was hoping for a little bit of spice, especially with the word “poblano” in the title, so I think if I were to make this again, I would add in a chopped up jalapeno (or maybe I’d just make sure I had some hotter salsa on hand instead of my make-shift tomato sauce). You could also opt out of removing the seeds in the poblano to crank up the heat. Basically, this recipe is good – not knock-your-socks-off, but good. Very good, even. And that’s the kind of recipe I like to get experience with, because although those out-of-this-world dishes are fantastic to run into now and then, it’s the “goods” and “very goods” of the recipe world that are there for you when you need something fast and don’t have time for fuss and detail.
One Year Ago: Disappearing Peanut Butter Cookies
Mushroom and Poblano Tostados, courtesy of Real Simple
Yield: 4 servings
The Ingredients
2 tablespoons olive oil
1 pound button mushrooms, thinly sliced
1 poblano pepper, (seeded and) thinly sliced
2 cloves garlic, minced
1 cup corn kernels
4 small flour or 8 very small corn tortillas
1 cup (4 ounces) shredded cheese
2 cups shredded romaine lettuce
½ cup fresh salsa
The Method
Heat half of the oil in a large skillet over medium-high and add in the mushrooms, pepper, and garlic. Season with freshly ground black pepper and cook, stirring occasionally, until the vegetables have softened and the liquid is almost gone, 6-8 minutes. Stir in the corn.
Meanwhile, heat the broiler of your oven and brush the tortillas with the remaining oil. Place the tortillas on a baking sheet, then place in the oven to broil until crisp, roughly 1 minute per side. Add the cheese and broil one more minute, then top with the vegetables, lettuce, and salsa before serving.
On a completely separate note, today is National Pancake Day, and I really can’t let this one go by unnoticed. I’m still working on finding that Perfect Pancake recipe, so I don’t have anything to share with you (hence the mushrooms!), but here’s a quick look back on past pancake posts here at Floptimism:
0 comments:
Post a Comment