Roast the Mushrooms

  • Wild mushrooms, fresh 2.0 lbs
  • Extra Virgin Olive Oil 0.25 cup
  • Kosher salt 1.0 tsp
  • Black pepper, freshly ground 0.5 tsp

Prepare the Ceviche

Prepare the Avocado Mousse

Finish the Dish

  • Tostadas 20.0 each
  • Cilantro, chiffonade 0.25 cup
  1. Roast the Mushrooms

    • Clean and chop the mushroom.
    • Place mushrooms in a bowl and toss with the olive oil, saltand pepper.
    • Lay the mushrooms in a single layer on a sheet pan and roast in a 400F oven for 10-12 minutes or until golden brown. Set aside.
  2. Prepare the Ceviche

    • Combine all ingredients in a large bowl and fold in the roasted mushrooms.
    • Refrigerate until needed.
  3. Prepare the Avocado Mousse

    • Combine all ingredients in a blender and puree for at least 1 minute.
    • Refrigerate until needed.
  4. Finish the Dish

    • Spread avocado mousse on each tostada. Top with a portion of mushroom ceviche. Garnish with cilantro. Serve 2 tostadas per portion.
Chef Inspiration