Fresh Mushroom Tostados

INGREDIENTS

• 1/4 cup vegetable oil, divided
  
• 8 ounces Modern fresh white mushrooms, cleaned, trimmed and sliced
  (about 2-1/2 cups)
  
• 1 can (4 ounces) chopped green chilies, drained
  
• 1/4 teaspoon salt
  
• 4 (burrito-sized) flour tortillas or 8 (6-inch) corn tortillas
  
• 1 can (16 ounces) refried beans, warmed
  
• 2 large ripe tomatoes, sliced
  
• 1 cup shredded lettuce
• 2 ripe avocados, peeled, pitted and sliced
  
• 3 tablespoons Italian salad dressing
  
• 1/2 cup shredded pepper Jack cheese
  
• 1/4 cup sliced black olives

INSTRUCTIONS

If you are using corn tortillas, you can fry them in the traditional way rather than heating them in the oven: In a skillet heat about 1 inch of oil over medium-high heat until it shimmers. Add 1 tortilla; cook it until golden, turning once, about 1 minute. Drain it on paper towels and repeat with the remaining tortillas.

Preheat oven to 425ºF. In large skillet, heat 2 tablespoons oil over high heat. Add mushrooms; cook and stir until golden and liquid evaporates, about 8 minutes; stir in chilies and salt; remove to bowl. Arrange tortillas in single layer on baking sheet; lightly brush both sides with remaining 2 tablespoons oil. Bake until crisp, about 5 minutes. To assemble tostados: Spread warm refried beans on tortillas, dividing evenly. Top with tomato slices, shredded lettuce and avocado slices; mound mushroom mixture over vegetables. Drizzle with dressing. Top with cheese and black olives.

Yield: 4 servings