Smoky Chipotle Mushroom Tostadas with Avocado Crema

Instructions

1. 1

   Slice the mushrooms into 1/4-inch thick pieces.

   ~5 min
2. 2

   Mince the garlic.

   ~2 min
3. 3

   In a large skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until browned and tender, about 8-10 minutes.

   ~10 min
4. 4

   Add the minced garlic to the skillet and cook for 1 minute until fragrant.

   ~1 min
5. 5

   Stir in the chopped chipotle peppers, adobo sauce, vegetable broth, and lime juice. Season with salt and pepper. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.

   ~7 min
6. 6

   While the mushroom filling simmers, prepare the avocado crema. Combine avocado, cilantro, water, and a pinch of salt in a blender. Blend until smooth and creamy.

   ~5 min
7. 7

   To assemble the tostadas, spread a generous portion of the smoky mushroom filling onto each tostada shell. Drizzle with avocado crema.

   ~2 min