Blog

Polenta Pulled Mushroom Tostadas 

A tostada is almost like a flat taco and is often made by frying a corn tortilla. This recipe uses a different corn staple to breathe new life into a humble Mexican dish.

Ingredients

• 1 ⅓ cup self-raising flour
• ⅔ cup Lifestyle Food Polenta  
• 4 tablespoons vegetable oil 
• ½ cup + 1 tablespoon of water 
• ½ teaspoon salt 

Filling  

• 1 packet of wild mushrooms, sliced or pulled apart with a fork 
• 1 tbsp soy sauce  
• ¼ cup BBQ sauce of choice  
• Two cups diced cabbage mixed with ½ cup vegan mayonnaise  

Serve  

• Jalapeño  
• Dairy-free cheese  
• limes to serve  
• Fresh cilantro to serve  
• Salsa to serve  

Method  

1. Place the flour, polenta, oil, water and salt in a bowl, and mix well until the dough comes together.  Let it rest 10-15 minutes before rolling out on a floured surface.  
2. Heat up a pan or some oil in a shallow pan and cut out round shapes with either a cookie cutter or a glass.  
3. Fry the tostadas in the pan with no oil or deep fry until crispy. Cover with some paper towels until serving time.  
4. For the toppings, add the washed and sliced mushrooms to a pan, add the soy sauce, BBQ  sauce and seasoning to your liking and cook until jammy.  
5. Serve on top of the tostadas and add the cabbage slaw, more vegan mayonnaise, diced jalapeño, dairy-free cheese, fresh cilantro and some Chilli salt.  
6. Add some lime slices and salsa on the side.