Veggie Salpicón
Mauricio Eggleton
Meatless Monday is about to get tastier with this veggie salpicón! Skip the meat for a while and get ready to let oyster mushrooms, button mushrooms, yellow bell peppers, and olive oil team up to make this outrageously good veggie salpicón. Nothing can be quicker and yummier to prepare than a veggie salpicón.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup oyster mushrooms
  • 1 cup button mushrooms
  • 1 cup red onion
  • 2 yellow bell peppers
  • 1 avocado
  • 1/3 cups olive oil
  • 3 tablespoons white vinegar
  • salt
  • pepper
  • epazote, dried
  • 8 corn tostadas
  • cherry tomato, for garnish
  • cilantro, for garnish
  • avocado, for garnish
Preparation
20 mins
Low
  • Rinse cilantro and set aside.
  • On a chopping board, thinly slice button mushrooms, shred oyster mushrooms, and cut red onion and yellow bell peppers into thin strips. Set aside.
  • In a skillet, add olive oil, yellow bell peppers, red onion, salt, and pepper. Cook for 5 minutes. Add oyster mushrooms and button mushrooms and mix with tongs. Pour white vinegar in and add dried epazote.
  • Transfer mixture to a bowl and mix thoroughly. Let sit for 20 minutes.
  • Serve veggie salpicón on a corn tostada garnished with cherry tomatoes, cilantro, and avocado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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