Mexican street vendors discovered crispy tortillas stay fresh 3x longer than soft ones, creating tostadas by accident in 1900s.
Mushroom Tostadas with Avocado Sauce
Savor the vibrant flavors of these scrumptious mushroom tostadas, perfectly crispy and loaded with sautéed mushrooms that bring a delightful earthiness to every bite. Drizzle on a luscious avocado sauce that adds creamy richness and a refreshing twist, making these tostadas a must-try! Quick to whip up, they’re the perfect bite for any occasion!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1/2 aguacate
- cilantro
- 1 cdita de ajo picado (5 ml)
- 1 chile jalapeño o serrano
- 300 gr de champiñones (10.6 oz)
🥛Dairy & Eggs(3)
- 2 cdas de mantequilla (28 g)
- queso cotija
- 2 cdas de yogurt griego (30 ml)
🧂Spices & Seasonings(2)
- chile quebrado y sal al gusto
- sal y agua
📦Other(1)
- tostadas
👨🍳 Instructions
- 1
Slice the mushrooms. In a pan, add a little butter, minced garlic, and the mushrooms. Stir to combine and cook for about 5 minutes.
- 2
Season with salt and crushed chili, then stir again. Once they are golden, turn off the heat and set aside.
- 3
For the sauce, blend avocado, Greek yogurt, jalapeño or serrano chili, cilantro, salt, and water until smooth and set aside.
- 4
Toast the cotija cheese until golden and set aside.
- 5
On the tostadas, add a bit more avocado, the toasted cheese, the mushrooms, and plenty of sauce. Top with cotija cheese and enjoy.
💡 Pro Tips
- ✓Cook mushrooms in a single layer without overcrowding - use only enough to cover 60-70% of pan surface so moisture evaporates quickly and creates proper browning instead of steaming.technique60-70% pan coverage
- ✓Salt the mushrooms only after they've released their initial moisture (about 3-4 minutes) because early salting draws out water and prevents the Maillard reaction needed for golden color.timing3-4 minutes
- ✓Add 1-2 tablespoons of cold water to your avocado sauce while blending to create a lighter, more spreadable consistency that won't make tostadas soggy.ingredient1-2 tablespoons
- ✓Toast cotija cheese in a dry pan at medium heat (300-325°F) for 2-3 minutes until edges bubble and turn golden - the milk proteins caramelize creating nutty flavor depth.technique300-325°F, 2-3 minutes
- ✓Warm your tostadas in a 200°F oven for 3-5 minutes before assembling to ensure they stay crispy longer when topped with moist ingredients.equipment200°F, 3-5 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Mexican street vendors discovered crispy tortillas stay fresh 3x longer than soft ones, creating tostadas by accident in 1900s.
Mushroom Tostadas with Avocado Sauce
Savor the vibrant flavors of these scrumptious mushroom tostadas, perfectly crispy and loaded with sautéed mushrooms that bring a delightful earthiness to every bite. Drizzle on a luscious avocado sauce that adds creamy richness and a refreshing twist, making these tostadas a must-try! Quick to whip up, they’re the perfect bite for any occasion!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1/2 aguacate
- cilantro
- 1 cdita de ajo picado (5 ml)
- 1 chile jalapeño o serrano
- 300 gr de champiñones (10.6 oz)
🥛Dairy & Eggs(3)
- 2 cdas de mantequilla (28 g)
- queso cotija
- 2 cdas de yogurt griego (30 ml)
🧂Spices & Seasonings(2)
- chile quebrado y sal al gusto
- sal y agua
📦Other(1)
- tostadas
👨🍳 Instructions
- 1
Slice the mushrooms. In a pan, add a little butter, minced garlic, and the mushrooms. Stir to combine and cook for about 5 minutes.
- 2
Season with salt and crushed chili, then stir again. Once they are golden, turn off the heat and set aside.
- 3
For the sauce, blend avocado, Greek yogurt, jalapeño or serrano chili, cilantro, salt, and water until smooth and set aside.
- 4
Toast the cotija cheese until golden and set aside.
- 5
On the tostadas, add a bit more avocado, the toasted cheese, the mushrooms, and plenty of sauce. Top with cotija cheese and enjoy.
💡 Pro Tips
- ✓Cook mushrooms in a single layer without overcrowding - use only enough to cover 60-70% of pan surface so moisture evaporates quickly and creates proper browning instead of steaming.technique60-70% pan coverage
- ✓Salt the mushrooms only after they've released their initial moisture (about 3-4 minutes) because early salting draws out water and prevents the Maillard reaction needed for golden color.timing3-4 minutes
- ✓Add 1-2 tablespoons of cold water to your avocado sauce while blending to create a lighter, more spreadable consistency that won't make tostadas soggy.ingredient1-2 tablespoons
- ✓Toast cotija cheese in a dry pan at medium heat (300-325°F) for 2-3 minutes until edges bubble and turn golden - the milk proteins caramelize creating nutty flavor depth.technique300-325°F, 2-3 minutes
- ✓Warm your tostadas in a 200°F oven for 3-5 minutes before assembling to ensure they stay crispy longer when topped with moist ingredients.equipment200°F, 3-5 minutes