The tostada is one of Spain’s most famous breakfasts. Usually served very simply with rubbed garlic, tomato frito, olive oil and salt morning workers can be seen in almost every bar enjoying this Spanish style breakfast with a short beer or “tubo” (named so due the tall slim glass).
I remember our first Andalucian breakfast was a traditional Spanish tosatada - kindly bought for us by the local plumber who had just fitted the bathroom in our cave house, of course it was an introduction to his favourite tapas bar as well and being the newly arrived expat we simply had to find out more about his local watering hole.
Although garlic, tomato and olive oil make the basic version, the humble tostada can be served with a multitude of toppings, this recipe involves a spicy twist with devilled mushrooms which creates one of those get up and go flavours ~ a great recipe for a midday winters lunch. Enjoy.
Half a French stick or “barra”
10 Cup mushrooms, halved
2 Garlic cloves, crushed
75ml Double cream
3 tbsp white Rioja
Knob of butter
1. Fry the halved mushrooms and garlic in olive oil and butter for 3 – 4 minutes.
2. Sprinkle a few chilli flakes over the top, add white wine and mix, cook for a further 2 minutes until wine begins to reduce.
3. Add the Tabasco sauce to your preference and the cream, season mixture with black pepper and salt, simmer for a further 2 minutes.
4. Meanwhile, slice the bread lengthways and toast on both sides.
5. Pour over the mushrooms and serve piping hot.