Royal Prestige Mushroom Tinga

Ingredients

• 1 cup Portobello Mushroom, julienned
• 1 cup Shitake Mushroom, julienned
• 1 cup Oyster Mushroom, julienned
• 1/4 cup Red Onion, julienned
• 1 cup Cabbage
• 2 Roma Tomatoes, cooked
• 2 Garlic cloves, grilled
• Chipotle peppers, to taste
• 1/2 cup Vegetable Broth (alt. Chicken Broth)

To serve:

• Corn Tostadas
• Pickled Onions
• Refried Beans
• Sour Cream
• Queso Fresco
• Avocado
• Salt and Pepper

Directions

1. Preheat the 10.5" skillet at medium-high temperature for 2 minutes. Add the onion and mushrooms, sauté for a minute, add the cabbage and sauté for another minute.
2. On the Vort-x blender mix the tomatoes, garlic, chipotle peppers and stock and blend at full speed for 35 seconds or until it becomes a homogeneous paste.
3. Pour the sauce into the skillet, lower temperature to medium-low and cook for 2 minutes. Stir so that the mushrooms soak the sauce.
4. Build up the tostadas spreading refried beans, 2 tbsp. of the tinga and garnish with sour cream, cheese and avocado.

Pro Tips

Use vegan cream and cheese to turn this recipe into 100% vegan friendly.