Chanterelle Tostadas – Recipe

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Ingredients

Vegetable oil
40 small or 20 larger chanterelle mushrooms, cleaned (and cut into bite size if needed)
Kosher salt
Cumin powder
4 six-inch tostada shells (or make your own by pan-frying corn tortillas in a shallow layer of oil)
1 cup refried beans, heated and thinned with water if needed to make smooth and spreadable
2 ripe tomatoes (preferably green zebras for color, but any good tomato will do), cut into bite-sized chunks
4 radishes, cut into sixths
1 jalapeno pepper, thinly sliced
1/3 cup diced sweet onion
Fresh cilantro leaves
Maldon salt or other finishing salt

View Full Recipe at Herbivoracious

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