Mushroom Tostada Recipe

Prepare tostada shells

If using store-bought, warm briefly in a 350°F (180°C) oven for 5 minutes or brush both sides of corn tortillas with oil and fry in a skillet (1/4" oil) over medium-high heat 45–60 seconds per side until crisp and golden; drain on paper towels. Keep warm in a low oven.

Make black bean spread: place drained black beans in a small saucepan over medium-low heat with 3 tbsp water, ground cumin and 1/2 tsp salt. Cook, stirring, until heated through, 4–6 minutes. Mash roughly with a potato masher or back of spoon until thick but slightly chunky. Keep warm; thin with a splash of water if too stiff.

Heat a large skillet over medium-high heat until hot. Add 2 tbsp olive oil and swirl.

Add diced onion and sauté 3–4 minutes until translucent and starting to brown at the edges.

Add minced garlic and cook 30 seconds until fragrant, then add sliced mushrooms in a single layer. Avoid overcrowding; if necessary cook in two batches so mushrooms brown rather than steam.

Cook mushrooms, stirring occasionally, 6–8 minutes until deeply browned and most of their moisture has evaporated.

Stir in minced chipotle, lime juice, 3/4 tsp salt and 1/4 tsp black pepper. Cook 1 minute to combine and deglaze any browned bits. Taste and adjust seasoning.

Remove from heat and stir in chopped cilantro. Keep warm until assembly.

Toast chiles: remove stems and seeds if you want milder heat, then warm a dry skillet over medium and toast chiles 20–30 seconds per side until they darken slightly and become fragrant. Transfer to a bowl and cover with hot water to rehydrate for 10 minutes; drain, reserving 1 tbsp soaking liquid.

In the same skillet, toast peanuts 2–3 minutes until golden and fragrant, stirring constantly so they don't burn. Add sesame seeds for the last 30 seconds to toast. Remove and let cool slightly.

In a small blender or food processor combine rehydrated chiles, toasted peanuts, sesame seeds, garlic clove, smoked paprika, 1 tbsp apple cider vinegar, 1/2 tsp salt and reserved 1 tbsp chile soaking liquid. Pulse to coarse paste.

With the motor running, slowly stream in 1/2 cup neutral oil until emulsified but still textured. Taste and adjust salt or vinegar. If too thick, thin with 1–2 tsp more oil or a little water. Store a few days refrigerated or use immediately.

Assemble tostadas: spread about 2–3 tbsp warm black bean mash on each tostada shell, leaving a small border.

Top evenly with 2–3 tbsp sautéed wild mushrooms per tostada.

Drizzle about 1 tsp (or more to taste) salsa macha over each tostada. Reserve extra for serving.

Crumble queso fresco over the mushrooms (roughly 2/3–3/4 oz per tostada). Scatter sliced radishes, microgreens or shredded lettuce, and cilantro leaves.

Serve immediately with lime wedges on the side for squeezing and extra salsa macha passed alongside.