Nowadays, green plantains are a household name here in the States, which I love because I’m obsessed with Tostones. Crunchy & salty, green plantains (tostones) are a great side dish for almost every meal. This past weekend while in Miami visiting my friends, my awesome friend Emma introduced me to a new way to enjoy tostones. This mushroom plantains recipe is hers & I’m sharing it with you because it was absolutely delectable! If you’re a mushroom fan you’re going to love thid dish! Serve it as an appetizer or a side for a delicious treat!
Ingredients (makes 16 servings)
2 green plantains
2 cups vegetable oil (to fry plantains)
1/2 cup olive oil (for mushrooms)
1/2 cup white onion, finely chopped
1 garlic clove, finely chopped
4 cups portabello mushrooms, chopped
1/2 cup balsamic vinegar
1/4 cup balsamic glaze
1/2 tablespoon brown sugar
Let’s start by making the tostones. Peel the green plantains & each into 8 pieces for a total of 16. Heat vegetable oil over high heat & follow the rest of these instructions to make crispy, delicious tostones. Set aside & start making the mushrooms.
Heat olive oil over high heat & add the onions & garlic, cook for 3 – 4 minutes until onions start becoming translucent. Add the mushrooms & sautee for 3 minutes until mushrooms begin to become tender. Add balsamic vinegar, balsamic glaze & brown sugar & continue to cook for an additional 3 – 5 minutes until mushrooms are fully cooked.
Now it’s time to plate! Place a toston/plantain on a plate, top with mushrooms & enjoy. Buen provecho!
Have you had green plantains?