Maitake Tostadas Recipe

This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz

Tostadas are a popular Mexican dish that features a crispy tortilla base topped with a variety of delicious ingredients. They are typically made by frying or baking a corn or flour tortilla until it is crispy and then piling on toppings such as refried beans, shredded lettuce, diced tomatoes, sliced avocado, cheese, and in this case, Maitake Mushrooms! Other popular toppings include seasoned meat, salsa, and sour cream. Tostadas can be enjoyed as a light and flavorful snack or as a hearty meal depending on the toppings used. They are also a great option for those following a gluten-free diet as they can be made with corn tortillas.

Maitake mushrooms, also known as "hen of the woods," are a type of edible mushroom native to Japan, North America, and Europe. They have a distinct frilly appearance and a rich, earthy flavor that makes them a popular ingredient in many dishes. Maitake mushrooms are also highly regarded for their health benefits, including their ability to support immune function, regulate blood sugar levels, and improve heart health. With their unique taste and numerous health benefits, maitake mushrooms are a great addition to any recipe.

Maitake Mushroom Tostadas Recipe

Makes 4 tostadas 

  • 1# of R&R maitake mushrooms 
  • 1 tsp. cumin powder or taco seasoning of your choice (or create your own spice blend!) 
  • 3 tbsp. olive oil
  • Tostada shells 
  • Salt and pepper to taste
  • Pickled red onions, cotija or crumbly Spanish cheese and lime wedges for serving 

Avocado Crema 

  • 1 ripe avocado
  • Juice and zest of 1 lime
  • 1/2 cup cilantro leaves and stems
  • 1 jalapeno 
  • 2 tbsp. greek yogurt
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 2 tbsp. white wine vinegar
  • 2-4 tbsp. water 

Steps to Make Maitake Tostadas

  1. Start by making your avocado crema so the rest of the cooking process goes smoothly. Add your avocado, juice and zest of one lime, cilantro, jalapeno, greek yogurt, salt, cumin, white wine vinegar, and 2 tbsp. water to a blender. Blend on high until smooth, adding more water one tablespoon at a time until it’s reached your desired consistency. It should resemble the same texture as an aioli spread. Set aside.
  2. Tear your maitake mushrooms into small pieces, leaving some even smaller for crispier bites. Heat a cast iron pan or non-stick skillet over medium-high heat.
  3. Once hot, add 3 tbsp. of olive oil and swirl to liberally coat the pan. Add your mushrooms and toss to coat them in the oil evenly. Leave undisturbed for a few minutes before stirring. If using cumin or a taco seasoning spice blend, sprinkle it over towards the end of the cooking process along with salt and pepper to taste. The entire cook time should be around 8-10 minutes. Remove from heat once desired char is formed.
  4. To assemble your tostadas, smear a good tablespoon or two of the avocado crema across each tostada shell. Top with your cooked maitake mushrooms, pickled red onion (any pickled vegetable could work here!), crumbly cheese and garnish with a lime wedge. Any leftover avocado crema will make for a great dip for chips and salsa. Enjoy!

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