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Roast the Mushrooms

  • Wild mushrooms, fresh 900 g
  • Extra virgin olive oil 60 ml
  • Black pepper, freshly ground 1 g
  • Salt, kosher 12 g

Prepare the Ceviche

Prepare the Avocado Mousse

Finish the Dish

  • Tostadas 20 each
  • Cilantro leaves, chiffonade 4 g
  • Avocado Mousse, prepared
  • Mushroom Ceviche, prepared
  1. Roast the Mushrooms

    • Clean and chop the mushroom.
    • Place mushrooms in a bowl and toss with the olive oil, salt and pepper.
    • Lay the mushrooms in a single layer on a sheet pan and roast in a 200C oven for 10-12 minutes or until golden brown. Set aside.
  2. Prepare the Ceviche

    • Combine all ingredients in a large bowl and fold in the roasted mushrooms.
    • Refrigerate until needed.
  3. Prepare the Avocado Mousse

    • Combine all ingredients in a blender and puree for at least 1 minute.
    • Refrigerate until needed.
  4. Finish the Dish

    • Spread avocado mousse on each tostada. Top with a portion of mushroom ceviche. Garnish with cilantro. Serve 2 tostadas per portion.