Random Cooking Chemistry: Mushroom Medley Tostadas



My love for latin cuisine and mushrooms run deep so I wanted to come up with a recipe that you all could make for dinner parties or for a night in with your family or roommates.  Now, just as a disclaimer, I like to cut my tortillas down to about a 3.5 diameter because I think it’s easier to eat a small tostada. So with that in mind, that’s how the first serving size was calculated and now we can get to the important stuff like cooking.

Note: This recipe yields 12 delicious tostadas **if you cut the tortilla down*, 6 if you use the whole tortilla.


***Shallot, Thyme & Garlic Spicy Aioli***

  • 3 Cloves of garlic (minced)
  • 1 Shallot finely chopped
  • 1/2 cup Mayo
  • 1 tsp. cayenne pepper **lessen by a quarter if you don’t like spice**
  • 1 tsp. cumin
  • Pepper to taste
  • 2 tsp. of freshly chopped thyme

***Toppings for Tostadas***

  • Olive Oil
  • 2 Packs of Trader Joe’s Corn & Wheat Tortillas **1 pack with whole tortillas**
  • 1 16 oz. can of black beans, drained
  • 1 tbsp. of Sriracha
  • 1 Jalapeño sliced
  • Cilantro for garnish
  • 2 cups of sliced red onions
  • 3 cups of red cabbage
  • 4 oz. of Brown Clamshell mushrooms
  • 12 Shitake mushrooms
  • 4 cups of Portobello mushrooms
  • 6 oz. (half a block) of Cotija cheese


1. Preheat oven to 400°. Combine all of the ingredients for the aioli and mix thoroughly to let the flavors marinate while you prepare the tostadas.

2.  Prepare all ingredients that need to be cut, roughly cutting the mushrooms. Then wash the mushrooms and let them partially dry.  I usually do this with a big bowl and some paper towels.  Season with salt, pepper and basil (you might have to give it a little more salt than you think you need.)


3. Coat the bottom of the sauté pan with olive oil on low heat.  Once the oil is heated, add the mushrooms and turn the heat to high.

4. While the mushrooms are cooking, rub the tortillas with olive oil and add to the oven.  Flip when each side is golden brown (Approximately 10 mins per side). As stated before, I usually cut my tortillas down.  I do this by using the sharp edges of my pasta cutter/sealer and I save the scraps for tortilla strips.


5. Sauté the mushrooms and when the medley looks like they’re getting ready to turn brown, add the sliced onion.  Continue to sauté until the mushrooms and onions are a nice golden brown.

6. While the sautéing is going on, lightly blend your black beans and sriracha and set them aside.

7. Everything should be nice and freshly cooked at this point. Now it’s time to build your tostada!

I’m, in general, a very particular person so here’s my go to construction:

Crispy tostada of course, black bean mixture spread on for the first layer, jalapeños, sautéed mushrooms, cotija cheese, red cabbage, topped off with some aioli and cilantro. Also, I really love leaving the avocado off to the side because I can either eat it by itself or I can lay it on top for an extra flavor profile. However, I’m sure whatever you guys come up with will be awesome. I hope you all enjoyed the recipe and I would love to hear from you about it down in the comments.



2 thoughts on “Random Cooking Chemistry: Mushroom Medley Tostadas

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