Maitake Mushroom Tostadas Recipe
Food Recipes | Fusion | Mexican | Sandwiches | Tacos | Wraps
These Maitake Mushroom Tostadas let you ease into fall food. They’re light and play nice with hot weather, but that deep umami from the mushroom lets you know those big ole comfort flavors are gonna slap you in the face soon enough. For now, though, pretend that the daylight isn’t getting shorter and shorter. OK. We’re not gonna lie—we bought a 12-bottle variety pack of pumpkin beer last week.
PREP TIME
20 mins
COOK TIME
25 mins
SERVINGS
4
Ingredients
Green Pea & Thyme Crema
- 1 cup frozen peas
- 3/4 cup sour cream
- 1/2 Tbsp fresh thyme leaves
- 2 garlic cloves, minced
- 1 lemon, juiced
- Salt, to taste
- Pepper, to taste
Roasted Kale
- 5 large kale leaves
- 2 Tbsp olive oil
- Salt
- Pepper
Grilled Maitake
- 14 oz maitake mushrooms
- 1.5 Tbsp olive oil
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Pepper
Tostada Shells
- 4 fajita size flour tortillas
- Olive oil
Maitake Mushroom Tostadas
- Grilled Maitake
- Roasted Kale
- Green Pea & Thyme Crema
- Fresh thyme leaves, for garnish
COOKING INSTRUCTIONS:
Maitake Mushroom Tostadas
Green Pea & Thyme Crema
- Combine all ingredients in a blender. Blend until smooth. Transfer to storable container and chill until ready for use.
Roasted Kale
- Preheat oven to 350ºF.
- On a cutting board, cut out stems of leaves. Chop leaves into 1.5-2” long pieces.
- In a medium bowl, toss leaves in oil and salt and pepper to taste.
- Roast 10-15 mins, or until crispy. Remove from oven and set aside.
Grilled Maitake
- Preheat grill to medium-high heat.
- In a large bowl, toss mushrooms in oil and salt and pepper to taste.
- Grill mushrooms on both sides until browned and crisp on the edges, about 5-7 minutes. Remove from heat and set aside.
Tostada Shells
- Preheat oven to 450º.
- Lay out tortillas on foil-lined baking sheet. Gently prick with a fork each tortilla in a few places on both sides.
- Brush both sides of tortillas with olive oil.
- Bake on first side for 3-4 minutes or until beginning to get golden. Flip and bake on other side for 1-2 minutes or until evenly golden. You want the shell firm enough so that it doesn’t bend when you hold it, but not rock hard. Shells will firm up as they cool. Remove from oven and set aside.
Maitake Mushroom Tostadas
- On each tostada shell, place a layer of grilled maitake. Top with roasted kale, crema, and fresh thyme. Repeat with other shells. Enjoy!
PAIRINGS:
Maitake Mushroom Tostadas
Sauvignon Blanc
Amber Lager
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