Asparagus-and-Mushroom Tostadas With Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 fresh asparagus spears |
2 tablespoons chopped onion |
2 tablespoons olive oil |
1 garlic clove, finely chopped |
2 cups sliced shiitake or crimini mushrooms |
2 tablespoons white wine |
1 teaspoon chopped fresh basil |
1 teaspoon chopped fresh marjoram |
1 teaspoon chopped fresh thyme |
16 round tortilla chips |
4 ounces goat cheese, crumbled |
Directions:
1. Snap off tough ends of asparagus spears. Cook asparagus in boiling water 3 minutes or until crisp-tender. Plunge into ice water to stop the cooking process; drain, and cut into 1/2-inch pieces.
2. Sauté onion in hot oil over medium heat in a large skillet 30 seconds or until tender. Add garlic and mushrooms, and sauté for 1 to 2 minutes or until mushrooms are tender. Add wine, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in basil, marjoram, thyme, and asparagus.
3. Place tortilla chips in a single layer on a baking sheet. Spoon 1 teaspoon mushroom mixture onto each tortilla chip; top evenly with cheese.
4. Bake at 375° for 5 minutes or until cheese melts.
5. *Monterey Jack cheese, cut into 16 pieces, may be substituted.
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