zoom Mushroom & beetroot tostadas
  • Print A4 A5
    • Close

    Save to your scrapbook

    Mushroom & beetroot tostadas

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Mushroom & beetroot tostadas

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    2 Organic Piadina Wholeblend Flatbreads
    2 x 200g packs woodland mushrooms
    1 tbsp olive oil
    75g ricotta
    250g pack cooked beetroot, drained and cut into wedges
    5g chives, finely sliced
    1 tbsp dukkah
    50g wild rocket
    ½ lemon, cut into wedges

    Method

    1. Preheat the oven to 220°C, gas mark 7. Bake the flatbreads in the oven for 6-8 minutes until coloured, keeping an eye on them so they don’t burn.

    2. Meanwhile, tear any large mushrooms in half. Add half the oil to a nonstick frying pan over a high heat and once hot, add half of the mushrooms, season, then fry for 5-8 minutes until golden. Transfer to a plate and repeat with the remaining oil and mushrooms.

    3. Transfer the baked flatbreads, now tostadas, to a large board and spread the ricotta on top of each one. Top with the fried mushrooms, beetroot wedges, chives, dukkah and a handful of wild rocket. Serve with the lemon wedges to squeeze over and to serve.  

    Your recipe note

    Edit your recipe note

    Cook’s tip The crispy tostadas can be tricky to slice perfectly once crisp. If you’d prefer, cut them into quarters with a knife or kitchen scissors before you bake them, then place back together like a puzzle before loading up. That way, you’ll have perfect wedges for picking up.  

    Comments

    Average user rating

    3 stars

    Glossary