BLACK TRUMPET MUSHROOM TOSTADA WITH CACTUS SALSA
Prep Time
25 minutes
Total Time
60 minutes
Chef Brad Roe originally from Essex, England learned his trade at a culinary college then ventured out to the USA at the age of 19. During his twenty years spent in the USA, Brad gained his skills and knowledge working with great chefs at various five-star hotels, throughout LA, Orlando and seventeen years in Las Vegas including twelve years at the iconic Caesars Palace Hotel & Casino.
Brad’s first taste of vegan cooking was when Garth Brooks was showcasing at the Encore Hotel in Las Vegas, “every time he visited we put together a new 6 course meal for him, it was a refreshing challenge cooking plant based cuisine, especially as back in 2012 there wasn’t much variety of vegan products available, so we definitely had to think outside of the box”!
Brad is now living back in the UK, with his current project just completed, in which he has published his first cookbook titled “from Cook to Chef” focusing on his style of food as well as his insight into the chef world. He was also awarded an AA Rosette award for culinary excellence and is currently working on his plant based cookbook. Utilizing rare and unique foraged plants such as eucalyptus, winter bark, canna plant, tradescantia flower, cactus & golden berries etc!
Follow along Chef Brad on his journey here…
Chef Brad’s Cookbook “from Cook to Chef” https://www.amazon.com/dp/1661264875
UK link https://www.amazon.co.uk/dp/1661264875/ref=cm_sw_r_cp_apa_i_legEEb503TXR2
Instagram account – sincityiow_chef
Facebook account – From Cook to Chef
Ingredients
4 6inch Blue corn tortillas
400g Black trumpet mushrooms (or any wild mushrooms such as portobello, morels, chanterelles etc).
200g Vegan cheese, such as violife
2 Corn on the cobs
200g Cactus strips
1 Yellow pepper, roughly diced
2 Tomatoes, roughly diced
1 Jalapeno, finely chopped
Juice of 1 lemon
Small handful of coriander, roughly chopped
Directions
- Preheat the oven to 200 degrees. Place the tortillas onto a tray and bake for 3 minutes or until they are slightly crisp to the touch. You can also fry them instead in a touch of canola oil, then drain onto paper towels.
- Using a griddle pan on high heat, add the corn on the cob and cactus strips. Thoroughly char these 2 items until of a dark char all over, leave to cool then cut the kernels off the cob and cut the cactus into 1cm pieces.
- Into a small bowl, mix the yellow pepper, cactus, lemon juice, jalapeno, tomatoes & coriander together with a touch of salt and pepper and set aside.
- Using a large sauté pan on high heat, add a splash of olive oil, then cook the mushrooms for 3 minutes stirring most of the time, then season with a touch of sea salt and black pepper. Arrange the mushrooms onto each tortilla followed by the charred corn, then crumble up the vegan cheese on top. Bake in the oven for 3 minutes then place onto a serving plate.
- Arrange the cactus salsa on top of the tostadas and serve with a margarita if you fancy!
Recipe Note
You could add a touch of tequila to the mushrooms when cooking them for that proper flavour of Mexico, Salut!
