Mushroom Flatbread Tostada

It's been awhile since I posted a recipe....but I really have been cooking lately! Here's an easy meatless dinner I've made a few times and really love. It's main ingredient is mushrooms, which I've apparently being sauteing incorrectly, until Scott taught me the professional chef way to do it. Mushrooms contain a high amount of water, which is released at high temperatures. To get perfectly browned sauteed mushrooms, begin with your pan at high heat, add oil or butter, and wait for it to get hot. Add the mushrooms. The mushrooms will absorb all the oil or butter, but do not add more, and don't turn the heat down! Keep tossing or stirring the pan, and soon enough, little bubbles of liquid will begin to "sweat" out of the mushroom. Then they begin to brown, and they are done when they release their liquid. Here I am tossing the mushrooms. Scott was so impressed with my pan tossing skills that he felt the need to photograph it...I'm pretty impressed too, even with a glass of vino! (you can't see the air the mushrooms got in these photos!)

Mushroom Flatbread Tostada

1 lb crimini mushrooms, thinly sliced
1 poblano pepper, seeded and thinly sliced
2 cloves garlic, chopped
1 lime
1-2 tsp ground cumin
1-2 tsp chili powder
1 cup corn (frozen, fresh, or canned)
4 flatbreads (I buy the ones in the bread section at Trader Joe's)
1 cup shredded Monterey Jack cheese (or anything you prefer)
2 cups shredded cabbage
1 diced avocado
salsa

Heat olive oil in a large skillet over high heat. Add the mushrooms, and cook, tossing, until the mushrooms have released their liquid and are browned. Decrease the heat to medium and add the poblano pepper, garlic, juice of the lime, cumin, and chili powder. Season with salt and pepper. Cook about 2 minutes, until peppers are slightly soft. Stir in the corn. Heat broiler. Sprinkle the flatbreads with the cheese and broil until the cheese is melted. Top with the mushroom mixture, cabbage, avocado, and salsa. Serves 4.
Enjoy =)