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To achieve the perfect sautéed mushrooms, start by heating a generous amount of olive oil in a large skillet over medium-high heat. It’s essential to ensure the pan is hot enough before adding the mushrooms. This step helps in achieving that coveted golden-brown sear, which enhances the flavor and texture of the mushrooms.

Sautéed Garlic Mushroom & White Bean Tostadas

Looking for a quick and nutritious meal? Try Sautéed Garlic Mushroom & White Bean Tostadas! This colorful dish combines umami-rich mushrooms and protein-packed white beans on a crispy tostada base. It's an easy recipe that suits any skill level and is completely customizable. Packed with flavor and health benefits, this tostada is perfect for lunch, dinner, or a satisfying snack. Enjoy a delicious meal that fuels your body and delights your taste buds!
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Ingredients
  

8 small corn tostadas

1 cup white beans (canned or cooked, such as cannellini or great northern)

2 cups mushrooms (sliced; button or cremini work well)

4 cloves garlic (minced)

1 small onion (finely chopped)

1 teaspoon smoked paprika

1 teaspoon ground cumin

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon lime juice (freshly squeezed)

1/4 cup fresh cilantro (chopped, for garnish)

1 avocado (sliced, for serving)

1/2 cup crumbled feta cheese or cotija cheese (optional)

Hot sauce (optional, for serving)

Instructions
 

Prepare the Beans: If using canned white beans, drain and rinse them under cold water. If using cooked beans, make sure they are drained and ready to use.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it starts to soften. Then, add the minced garlic and continue to sauté for another minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the skillet, stirring well to combine. Cook for about 5-7 minutes, allowing the mushrooms to release their juices and brown slightly. Stir occasionally to ensure even cooking.

        Add the Spices: Sprinkle the smoked paprika, ground cumin, salt, and pepper over the mushrooms. Stir well to coat the mushrooms and onions with the spices, cooking for an additional minute.

          Incorporate the Beans: Gently fold in the white beans, ensuring not to mash them. Heat through for about 2-3 minutes while stirring, allowing the flavors to meld.

            Finish with Lime Juice: Once everything is heated through, remove the skillet from heat. Drizzle the lime juice over the mixture and stir to combine.

              Assemble the Tostadas: On each corn tostada, spoon a generous amount of the sautéed mushroom and white bean mixture.

                Garnish: Top with sliced avocado, chopped fresh cilantro, and crumbled feta or cotija cheese if desired. Drizzle with your favorite hot sauce for an extra kick.

                  Serve: Enjoy immediately while the tostadas remain crispy!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6