Shredded mushrooms get an upgrade in this sweet and spicy mushroom tostada recipe! Stewed with fresh summer peaches, chipotles in adobo sauce, and black beans, these shredded mushrooms are a filling, sweet, savory topping for tostadas.
If you’ve been following me for a while, you should know that I am a huge fan of mushrooms as a meat replacement from a textural perspective. I’ve made mushroom taco meat, mushroom scallops, and a huge variety of mushroom recipes because I just love them so much.
One of my favorite mushrooms is the king trumpet. These mushrooms are the largest of the oyster mushroom genus. These bad boys get BIG. They can range from 6–8 inches long and an individual mushroom can weigh up to 1 pound!
My favorite way to prepare the king trumpet mushroom is by shredding them. There are a few ways you can shred the mushroom. The first way is to use a fork to shred lengthwise down the mushroom’s stalk until the entire mushroom is shredded. Or, you can cut the caps off and chop them up and then use your fingers to shred the stalk (as if you’re eating string cheese!).
Whichever method you choose, make sure you shred the mushrooms BEFORE you start cooking. It can be a bit time-consuming!
How to make this recipe for sweet and spicy mushroom tostadas:
I will not lie to you; this recipe does require a bit of prep work, but once that’s out of the way, it moves along quickly!
First, cook a shallot and then add the mushrooms. Cook until the mushrooms have released their liquid and turn golden brown. Add some garlic and then toss in chopped peaches and tomatoes. Add a can of black beans and then the blended chipotles in adobo sauce. Once it bubbles, add in a cup of water, bring it to a boil and then reduce heat and simmer for about 30 minutes until thickened.
Now, I used a whole 7-ounce can of chipotles in adobo sauce. If you’re sensitive to heat, add the chipotles to taste or omit and replace them with a tablespoon of chili powder.
You can serve these tostadas with anything! I served mine with a shredded Brussels sprouts slaw, crumbled Quesito Colombiano, and fresh cilantro. You could serve this with:
- Fresh tomato salsa
- Grilled or roasted corn
- Your favorite cheese, like cotija, shredded Queso de Oaxaca, or even shredded cheddar
- Sliced radishes
Looking for more vegetarian recipes? Check my archives!
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Sweet and Spicy Mushroom Tostada
- Small pot
- Wide pot
- Food processor
Sweet and spicy mushrooms:
- 1 tablespoon neutral oil
- 1 shallot peeled and sliced into thin wedges
- 1½ pounds king trumpet mushrooms shredded; or use any variety mixed mushrooms and mince them
- 6 cloves garlic peeled and minced
- 2 peaches
- 1 large tomato cored and diced
- 15 ounce can black beans drained and rinsed
- 7 ounce can chipotles in adobo sauce see note
- 1 cup water or vegetable stock
- Salt and pepper to taste
Brussels sprouts slaw:
- 12 ounces Brussels sprouts trimmed and shredded
- ¼ cup mayonnaise
- 1 teaspoon maple syrup plus more, if desired
- 1 lime juiced
- ½ teaspoon chili powder
- Flaky sea salt to taste
- A few splashes of water as necessary
- 8 4-inch corn tortillas
- Cooking spray or oil
- Crumbled or shredded cheese
- Fresh cilantro roughly chopped
Cook the shallot:
- Heat oil in a wide pot over medium high heat. Add the shallot and cook for 4-5 minutes until it begins to soften.
Cook the mushrooms:
- Add the shredded mushrooms and cook stirring often, for 8-10 minutes until they begin to crisp up and turn golden brown around the edges. Season with salt and pepper.
- Add the garlic to the pot and cook for 1 minute until fragrant.
Blanch the peaches:
- While the mushrooms cook bring a small pot of water to a boil. Add the peaches and boil them for 2-3 minutes until they begin to soften. Drain and transfer to an ice bath for 5 minutes. Remove the skins, cut the peaches in half, and remove the pits. Dice the peaches and set aside.
Prepare the chipotles in adobo sauce:
- Add as many of the chipotles in adobo sauce as you like to a food processor and pulse until blended. Set aside.
Cook the tomatoes and peaches:
- Add the diced tomato and peaches to the pot and season with salt and pepper. Cook for 5 minutes until they soften. Add the black beans and chipotles in adobo sauce and cook until the ingredients begin to bubble in the pot.
Simmer the mushrooms:
- Pour in 1 cup of water or stock and bring to a boil. Reduce heat and simmer for 30 minutes until reduced and thickened. If too much liquid evaporates too quickly add a splash of water as necessary to loosen up the mushrooms. Taste and season with salt and pepper.
Prepare the Brussels sprouts slaw:
- In a bowl whisk together the mayonnaise, lime juice, maple syrup, and chili powder until smooth. Taste and season with flaky sea salt. Add a splash or two of water to thin out the dressing. Add the Brussels sprouts and toss to coat. Refrigerate until needed.
Prepare the baked tostada shells:
- Preheat oven to 400ºF.
- Lightly brush corn tortillas with oil or spray with cooking oil and arrange in an even layer on two baking sheets (4 per baking sheet).
- Transfer to the oven and bake for 5-6 minutes per side or until the tortillas are crispy. Remove from the oven and immediately sprinkle with salt.
- Place two tostada shells on each plate and pile the mushrooms on top. Spoon the Brussels sprouts slaw on to each tostada and garnish with cheese and cilantro. Enjoy!