Mushroom Breakfast Tostadas
Cook Time 45 minutes
1 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp vegetable powder
6 field mushrooms
8 flour tortillas (street tacos)
Parsley, picked to serve
1 avocado, quartered and fanned
20g feta, crumbled
Pinch of salt
Vegetable oil, for frying
¼ cup whole egg mayonnaise
Zest and juice ½ lime
1 chipotle in adobo sauce, finely chopped to a puree
Pre heat oven to 180-200°C.
Combine oil with spices and stock powder. Arrange mushrooms on a baking tray and drizzle over spiced oil. Bake for 10-15 minutes.
For the mayonnaise, combine all ingredients.
Heat a shallow amount of the vegetable oil over a medium-high heat in a pan and cook the tacos one at a time for 1 minute on each until crisp. Drain on some paper towel.
Using the same oil to fry tortillas, fry the eggs in batches to your liking. Season with salt.
Slice the mushrooms and arrange on top of the crisp tortillas. Place the eggs on top and drizzle over mayonnaise then garnish with avocado, fetta and parsley.