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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, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheryl Ford
Added: Friday, June 27, 2008


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

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

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