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Vegetarian Shredded Mushroom Salad

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Vegetarian Shredded Mushroom Salad

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 44 minutes
Course Appetizer, lunch, Salad, Snack

Equipment

  • Strainer
  • Salad/ serving bowl
  • small bowl/ mason jar
  • frying pan

Ingredients
  

  • 1 lb Mushrooms White, whole, or choice of mushrooms
  • 1 Roma Tomato diced
  • 1 Red Onion sliced
  • 1 Avocado diced
  • 1 bunch Parsley chopped
  • 1/2 head Lettuce
  • 8 Tostadas
  • 1 piece Panela Cheese optional
  • 4 tbsp Olive oil divided
  • 4 pcs Radish

Vinaigrette

  • 1 Lemon
  • 4 tbsp Apple cider vinegar
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1 tsp Dried Chillies
  • 1 tsp Pepper

Instructions
 

  • Wash Mushrooms, drain and shred.
  • Heat a frying pan over medium heat and add 2 tablespoons of olive oil. Once the oil is hot (after about 2 minutes), add the mushrooms.
  • Cook the mushrooms for 15 minutes, stirring occasionally. Remove from heat and set aside.
  • Chop tomato, parsley, slice onion, lettuce, and radishes. Add everything we chopped and stir in with the mushrooms.
  • In a small bowl, combine the juice of 1 lemon, 4 tablespoons of apple cider vinegar, 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of oregano, 1 teaspoon of dried chili flakes, and 1 teaspoon of pepper. Whisk until well combined.
  • Pour the vinaigrette over the salad mixture. Toss to ensure all ingredients are well coated.
  • Prepare the Tostadas: Slice the avocado. If using, crumble the panela cheese.
  • Assemble and Serve: Spread the mushroom salad mixture evenly over each tostada. Top with avocado slices and crumbled panela cheese.
  • Feel free to adjust the seasonings and ingredients to taste. Enjoy your delicious tostadas!
Keyword avocado, Mushroom, oregano, Parsley
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