• Home
• Recipes
• Vegetarian
• Pulled mushroom tostadas with avocado crema

Pulled mushroom tostadas with avocado crema

• Janine Ratcliffe

Save recipe

Serves 8

Easy

Prep: 20 mins

Cook: 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Make a batch of these crisp tortillas piled with creamy avocado, meaty spiced mushrooms and sweet-sour pickled veg – it’s a winner for a summer party

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Tuna tostadas. This is a premium piece of content available to subscribed users.

A star rating of 0 out of 5.0 ratings

Crab tostadas

A star rating of 5 out of 5.1 rating

Bream tostadas with mango and lime salsa

A star rating of 0 out of 5.0 ratings

Try our pulled mushroom tostadas with avocado crema, then try bream tostadas with mango and lime salsa, Karla Zazueta's prawn ceviche tostadas, or Pablo Diaz's scallop tostadas.

Pulled mushroom tostadas with avocado crema

Ingredients

Nutrition

• 8 corn tortillas (10-15cm)

• 400g oyster mushrooms

• olive oil

• 1 tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp garlic salt

• 1 tsp chipotle chilli powder

• lime wedges

  to serve

• coriander

  chopped, to serve

QUICK PICKLES

• 2 tbsp caster sugar

• 2 tbsp white wine vinegar

• 2 red chillies

  sliced

• 6 breakfast radishes

  cut into rounds

• 1 large carrot

  shredded

AVOCADO CREMA

• 1 avocado

  chopped

• 1 jalapeño

  chopped

• 5 tbsp soured cream

• 1 tbsp lime juice

  plus a little extra

• ½ garlic clove

  crushed

SALSA

• 3 ripe tomatoes

  deseeded and finely diced

• ½ small white onion

  finely diced

• handful of coriander leaves

  chopped

• ½ lime

  juiced

Nutrition: per serving

• kcal189
• fat9g
• saturates3g
• carbs21g
• sugars10g
• fibre3g
• protein6g
• salt0.5g

Ad

Method

• step 1

  To make the quick pickles, heat the sugar and vinegar with 1 tbsp of water in a small pan until the sugar dissolves. Simmer for 1 min, then cool and toss with the veg.

• step 2

  To make the avocado crema, put all the ingredients in a blender or food processor and whizz until smooth. Season with salt and a little more lime juice to taste. To make the salsa, mix together all of the ingredients with a pinch of salt.

• step 3

  Heat the oven to 200C/180C fan/gas 6. To make the tostadas, brush the tortillas on each side with oil then bake in a single layer (use two baking sheets if needed) for 8-10 mins or until crisp and coloured a little.

• step 4

  Tear the mushrooms into different-sized pieces along the gills. Put in a bowl, add 2 tbsp of oil and toss. Add the spices and toss again.

• step 5

  Once the tostadas are out of the oven, spread out the mushrooms onto a baking tray lined with baking paper and roast for 15-20 mins or until cooked and a little charred at the edges. To assemble, spread each tostada with some crema then top with the mushrooms, salsa, pickles and some coriander. Eat straightaway with lime wedges for squeezing over.

More ways with mushrooms.

Authors

Janine RatcliffeFood director

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue