This might be one of the best dinners I’ve made recently. It’s a little labor intensive, but luckily it’s nearly all hands off. Caramelized onions are one of my favorite things, so I figured why not branch out and caramelize other things I like. This was my first time caramelizing mushrooms and they were delicious. They went really well with the onions and corn. This tostada had the perfect blend of flavors and textures – the crunch of the tortilla with the soft, sweet onions and tangy cheese with just a hint of spice.
I topped the tostada with a chile-cilantro dressing. I could have put a straw in the dressing and drank it straight. It was so good! I was happy that there was enough leftover for several more salads and veggie dipping sessions.
You can make your own tostadas, but honestly I think it’s just way too much work and mess. Luckily every store in Southern California sells ready-made tostadas right along side the regular tortillas. It’s definitely the way to go in my book. If you are using packaged shells, before serving them, spread them out on a baking sheet, or directly on oven racks, and heat them at 350°F for 4-5 minutes, or until you can smell the aroma of them cooking. Don’t keep them in the oven too long, or they will get burnt. Just heat them enough to lightly toast them.
Caramelized Onion and Mushroom Tostadas
- 1 large white onion, thinly sliced
- 8 ounces white/button mushrooms, cleaned, stems removed and sliced
- 8 ounces canned or frozen corn, rinsed/defrosted
- extra virgin olive oil
- Kosher salt
- garlic powder, to taste
- paprika, to taste
- chipotle chile powder, to taste
- crumbled queso fresco or crumbled feta
- chile-cilantro dressing (recipe is below)
- olives (optional)
- green onions (optional)
- In a large, heavy bottom pan, heat olive oil over medium high. When the oil is just shimmering, add onions and stir to coat. Saute onions for 10 minutes, sprinkle with Kosher salt and stir. Reduce heat to low and cook for 10 more minutes, stir onions again and allow to cook for another 10 minutes. Continue caramelizing onions for 30-60 minutes, stirring every 10 minutes or so until onions are rich, brown color. When caramelized remove from pan and set aside.
- If needed, add more oil to the pan and heat until just shimmering. Add the mushrooms to the pan, cook until they release their water, allow the liquid to evaporate and the mushrooms start to caramelize, about 15-20 minutes. When mushrooms are caramelized, remove from pan and set aside with onions.
- Add corn to pan, liberally sprinkle with garlic powder and add paprika and chipotle to taste, then heat through. Return onions and mushrooms to the pan and toss to mix.
- Place tostada on serving plate. Top tostada with onion-mushroom mixture. Sprinkle cheese on top and add a generous drizzle of the chile-cilantro dressing. Add any additional toppings you want and serve.
Chile-Cilantro Dressing (from Cooking Light)
- 2 tablespoons unsalted pumpkin seed kernels/pepitas, toasted
- 2 tablespoons canola oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons crumbled reduced-fat feta cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 (4.5-ounce) can chopped green chiles, undrained
- 1 garlic clove, chopped
- 1 cup chopped fresh cilantro
- 2 tablespoons water
- 1/2 cup plain fat-free yogurt
- Place the first 8 ingredients in a blender; process 15 seconds. Gradually add cilantro; process until smooth.
- Combine 2 tablespoons water and yogurt in a small bowl, stirring with a whisk until smooth. Add cilantro mixture; stir well.