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Asparagus and mushroom Tostadas With Goat Cheese Recipe

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This recipe for Asparagus and mushroom Tostadas With Goat Cheese is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 fresh asparagus spears
2 tbsp chopped onion
2 tbsp olive oil
1 garlc clove, finely chopped
2 c sliced shiitake mushrooms
2 tbsp white wine
1 tsp chopped fresh basil
1 tsp chopped fresh marjoram
1 tsp chopped fresh thyme
16 round tortilla chips
4 oz goat cheese, crumbled
Directions:
Directions:
1. Snap off tough ends of asparagus spears. Cook asparagus in boiling water for 3 min or until crisp-tender. Plunge into ice water to stop the cooking process;drain and cut into 1/2 in pieces.
2. Saute onion in hot oil over med heat in a large skillet 30 seconds or until tender. Add garlic and mushrooms, and saute for 1-2 min. Add wine, and cook 2 min. Stir in basil, marjoram, thyme and asparagus.
3. Place tortilla chips in a single layer on baking sheet. Spoon 1 tsp mushrroom mixture onto each tortilla chip; top evenly with cheese.
4. Bake at 375 deg for 5 min or until cheese melts
Number Of Servings:
Number Of Servings:
8

 

 

 

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