Guest Post: YYZ King Oyster Mushroom Tostada
We have a guest in our kitchen today, and she is cooking up something fierce! Carole Nelson Brown from The Yum Yum Factor is here making some delicious tostada’s with a mushroom twist!
Toronto is such a vibrant, multicultural city that I find myself combing ingredients from so many cultures that I don’t even notice anymore. Because my pantry represents almost every country in the world, I can’t help but notice how much crossover occurs, when it comes to flavours.
In this tostada, we have Mexican, Korean, Japanese and Greek elements to result in, what I think, is a true celebration of my city.
Gochujang is a Korean funky, fermented paste red chilli paste that is sweet, spicy and highly addictive. Gochujaru is Korean Chill powder that varies wildly in heat so make sure to start small and taste until you get a handle on the heat level. You can always substitute a pinch of cayenne with a pinch of paprika. Both Korean and Japanese cuisine utilizes bottled Yuzu, juice, a kind of citrus fruit that is kind of between a lemon, a grapefruit and an orange. You can substitute lime but yuzu really has a lovely, distinct flavour. You can make your own Korean BBQ sauce if you like but because there are already a few other elements to make with this dish and it requires so little, it’s easier to just use bottled.
All of these Asian ingredients can be bought in most Asian grocery stores as well as online and they are fun to experiment with so I do recommend getting your hands on them.
Sitting on top of a crispy, Mexican corn tortilla and then top the whole thing off with some salty, Greek feta and you have a melting pot on a plate.
YYZ King Oyster Mushroom Tostada
As always, I give lots of substitutions and alternatives to make life easier
Makes 4 tostadas
- 200 grams King Oyster Mushrooms, sliced about 1/4” thick
- About 1/4 cup Korean BBQ or Bulgogi Sauce
- 1/4 cup water, chicken stock or vegetable broth
- 4 corn tortillas
- Canola oil
- 1 tbls sesame seeds
- 1/4 cup crema, creme fraiche or full fat sour cream
- 2-3 tsp gochujang, according to taste
- 1 avocado
- 1 to 2 tsp yuzu juice (use lime if you can’t find it)
- 1/4 tsp gochujaru (Korean chili powder – use a pinch of cayenne if you can’t find it)
- 1/4 tsp kosher salt or to taste
- 1 small cocktail tomato or a couple of cherry tomatoes, seeded and chopped into small dice
Pickled Red Onion
- 1/2 red onion, thinly sliced
- About 1 tbls yuzu or lime juice
- 1/4 tsp kosher salt
- 1/4 cup feta, crumbled
- 1 handful micro greens
- 1 radish, finely julienned
- A few leaves of cilantro
- In a bowl, toss the oyster mushrooms in Korean BBQ or Bulgogi Sauce and set aside while you get everything else ready.
- Preheat oven to 425F
- To make the Gochujang Crema, use a small whisk and mix the gochujang into the crema , tasting to see if you want to add more to make it spicier. Set aside.
- On a parchment lined baking sheet, lay out the corn tortillas and brush each side with oil and sprinkle the top with sesame seeds.
- Pop in the oven and after four minutes, turn the tortillas over and bake for another 4 minutes before removing the tortillas to a paper towel lined cutting board.
- Meanwhile, make the guacamole. Half the avocado, remove the pit and scrape the flesh into a shallow bowl. Add the yuzu juice, salt and mash with a fork, leaving a bit of texture. Check for citrus and salt and adjust if needed and when it’s where you want it, fold in the tomato.
- Toss the sliced red onion with the yuzu or lime juice and salt and set aside.
- Heat a frying pan over medium high heat and add a drizzle of canola oil and then add the mushroom slices ( shake off excess marinade) and let them cook, undisturbed, for a few minutes until they start to brown. Turn them over and brown the other side before you add in the 1/4 cup of water or broth and the leftover marinade. Bring to a simmer and let them cook until tender and the marinade has reduced to almost a glaze. Set aside.
- When the mushrooms are done, lay out the crispy tostadas. Smear some guacamole on each one. Next layer on the mushrooms and top with red onion. Now drizzle on the Gochujang Crema, add a little heaping of micro greens, then radish and scatter the feta and top with a couple cilantro leaves.