Tostadas de Tinga de Setas (Mushroom Tinga Tostadas)
Smoky chipotle oyster mushrooms heaped on crisp tostadas with crema, avocado and crunchy cabbage.
Made with Lime crema (Mexican soured cream sauce) and Chipotle tinga sauce and Tostadas and totopos (tortilla chips). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tablespoon of oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 5 minutes each until golden at the edges and the water has cooked off.
10 min - 2
In the same pan, soften the onion in the remaining oil for 5 minutes.
5 min - 3
Return the mushrooms to the pan, add your ready made chipotle tinga sauce (see the base recipe) and simmer for 8 minutes until thick and sticky.
8 min - 4
Spread each tostada with a little tinga. Pile on the mushrooms, then top with cabbage and avocado.
- 5
Drizzle generously with your ready made lime crema (see the base recipe) and serve with lime wedges.
Tips
- Cook mushrooms in batches so they brown rather than steam.
- Oyster mushrooms shred like chicken. King oyster or portobello strips also work.
- Serve immediately, as tostadas soften quickly once topped.
Storing and freezing
The mushroom tinga keeps 3 days in the fridge and freezes for 2 months. Assemble the tostadas only when serving.
Questions
Can I use other mushrooms?
Yes. King oyster mushrooms, shredded with a fork, are the closest to chicken. Chestnut mushrooms work but release more water.
Is it vegan?
The tinga is vegan, but lime crema is dairy. Use a plain dairy free yoghurt with lime and salt, and check the tostadas contain only corn.
How hot is it?
Medium, with a smoky chipotle heat that depends on your tinga sauce. The crema cools it.
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Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.