This recipe is all about layered flavors and textures - and it can easily be made vegan by omitting the cotija cheese.
Noreen Wasti, Brightland's Chef in Residence, has shared the recipe for crunchy, tangy blue oyster mushroom tostadas. This vibrant dish is full of flavor with hearty seared blue oyster mushrooms (courtesy of Smallhold — mushroom growing connoisseurs extraordinaire).
"Toppings include (but are not limited to) cilantro, jalapeño, cotija, and lime. It may look like a lot of steps, but it’s actually just assembling a few simple things — the onions, tostadas, and avocado can all be prepared ahead of time." - Noreen
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Instructions