Tostadas with Caramelized Mushrooms and Fresh Tomatillo Sauce

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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Yields 8-10 Servings


For the Salsa

  • 1 cup fresh tomatillos
  • 1/2 cup roasted corn (frozen is fine)
  • 1 jalapeño
  • 1/4 cup red onion
  • 1/4 cup cilantro
  • 2 tablespoons lime juice
  • salt, to taste

For the Tostadas

  • 8-10 small corn tortillas
  • 1 – 2 tablespoons vegetable oil

For the Mushrooms

  • About 6 cups sliced button mushrooms
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder

For the Cashew Sour Cream

  • 2/3 cup raw cashews
  • 2 tablespoons lime juice
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • Mashed avocado / guacamole, for serving.


For the salsa: Remove the outer skin of the tomatillos and rinsing them under warm water. Then dice them into small chunks and add to a large bowl. Throw in 1/2 cup of roasted corn kernels, one minced jalapeño (or less, to taste), 1/4 cup diced red onion, some chopped cilantro leaves, a splash of lime juice and some salt. Stir together and allow this to marinate for at least an hour before serving, for best results.

For the tostadas: Preheat the oven to 350º F. Lay out 8-10 corn tortillas and a dish with a tablespoon of vegetable oil. Use a brush if you have one to very lightly coat both sides of each tortilla with the oil, then place on a baking sheet and bake for about 10 minutes on each side until they become crispy and golden.

For the mushrooms: Slice the mushrooms fairly thin (or buy them pre-sliced) and transfer to a large skillet, add a splash of water and allow these to cook over medium-high heat until they reduce quite a bit. This is important – the mushrooms will release water as they reduce, so continually drain out this water until the skillet seems to stay fairly dry. Only then is it time to add in all the other ingredients: the soy sauce, a drizzle of maple syrup, and about 1/2 teaspoon (to start) of each spice. Stir these occasionally and give them about 10 more minutes to caramelize. If the pan becomes too dry, add a tablespoon or two of water to dissolve all the caramelized bits. Give them a taste and adjust any seasonings as needed.

For the cashew sour cream:  Soak some raw cashews for about an hour to soften them. Drain the soaking water and add them to a blender with 1/2 cup fresh water, lime juice, nutritional yeast, garlic powder, and salt. Blend until smooth and feel free to adjust any flavors as needed. Allow to chill for 1+ hours for best results.

To make the tostadas, line half of each crispy tortilla with the mushrooms, the other half with mashed avocado, top with the tomatillo salsa, and add a drizzle of cashew cream.

Recipe from One Ingredient Chef, 2016