Garlic Mushrooms with Guajillo and Arbol Peppers
Sauteed Mushrooms are one of our all-time favorite vegetables. They add a delicious, rich flavor to dishes and are ready in a matter of minutes. They are a staple to accompany meat dinners and roast chicken dishes; and, are also the perfect complement to soups and stews. However, mushrooms also make for a great meatless lunch idea.
In this recipe, we sautéed our mushrooms in a buttery mix of garlic, Guajillo, and Arbol peppers until they became a deep golden brown color. We used some Tostadas to place our mushrooms on top and voilà! The result was a delicious meatless lunch or dinner idea. We ate this as a full meal, but you can also make this recipe as a side dish. Buen provecho!
Garlic Mushroom Tostadas
Disclaimer: Quantities can vary according to your preference.
3 Guajillo chiles
2 Arbol chiles
Tostadas (crispy tortillas)
Remove the seeds and stems from your chiles and then cut them in slices.
On a frying pan, add the olive oil on medium heat and then add your pepper slices. Fry for about 5 minutes.
Heat up a separate pan and add your butter and garlic, wait a couple of minutes and then add your mushrooms. Add pepper and garlic salt to taste. Stir constantly until mushrooms are done. Add more butter if needed.
Add your pepper slices, mix, and cook for a little longer.
For serving, spread some mashed avocado on a tostada and serve your mushrooms on top. Enjoy!
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