Chanterelle Tostadas – Recipe

Chanterelle Tostadas
Chanterelle Tostada

These tostadas had a very simple inspiration: wildly inexpensive chanterelles. Although they grow prolifically in the Pacific Northwest, I’ve never learned how to hunt them, so I’m typically stuck paying retail when I want my fix – unless, I’m hanging around with my friend Lang, whose new book The Mushroom Hunters just came out. And retail price can easily be $20 or even $30 per pound. So I kind of freaked out when I saw them for under $10/pound at a few local markets, and snatched up several pounds. Not only were they cheap, but they are beautifully plump and dry, not the soggy or woody leftovers you sometimes see.

When you think of wild mushrooms, you might be inclined towards European dishes: pasta, risotto, omelettes and so forth. But chanterelles and other wild mushrooms are used throughout the world – we just don’t often get to see those uses when those cuisines travel to the US. Chanterelles are enjoyed from Mexico to the Himalayas and back. The only challenge is to use them in a way where their unique flavor and texture isn’t overwhelmed by the big flavors of the supporting ingredients. For that reason, I made these tostadas without any intense salsa, just a scattering of tomatoes, onions, radish and jalapeno.

And in case you get carried away like I do, here are a few more of my favorite chanterelle recipes: Farro with Chanterelles and ApplesPotatoes, Chanterelles, Shallots in Red Wine Sauce and Baked Eggs with Chanterelles and Chard.

Chanterelle Tostadas
Makes 4 small tostadas, which would be a light main course – double this if you aren’t serving much else; multiply by 1.5 if using larger tostada shells
Vegetarian, vegan, gluten free and kosher

  • Vegetable oil
  • 40 small or 20 larger chanterelle mushrooms, cleaned (and cut into bite size if needed)
  • Kosher salt
  • Cumin powder
  • 4 six-inch tostada shells (or make your own by pan-frying corn tortillas in a shallow layer of oil)
  • 1 cup refried beans, heated and thinned with water if needed to make smooth and spreadable
  • 2 ripe tomatoes (preferably green zebras for color, but any good tomato will do), cut into bite-sized chunks
  • 4 radishes, cut into sixths
  • 1 jalapeno pepper, thinly sliced
  • 1/3 cup diced sweet onion
  • Fresh cilantro leaves
  • Maldon salt or other finishing salt
  1. Place a large, heavy skillet over medium-high heat. Add a tablespoon or so of vegetable oil, and when it is shimmering, add the mushrooms, a pinch of salt , and a pinch of cumin and cook, stirring occasionally, until the mushrooms are tender and aromatic, about 5 minutes.
  2. Spread the tostada shells with the refried beans.
  3. Arrange the sauteed mushrooms, tomatoes and radishes on top of the beans.
  4. Garnish with the jalapeno, sweet onion, cilantro, and finishing salt. Serve hot.
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Posted by Michael Natkin on Friday, June 20th, 2014 in Gluten-Free or modifiable, Main Courses, Recipes, Vegan or Modifiable.

9 Responses to “Chanterelle Tostadas – Recipe”

  1. Reply
    September 20, 2013 at 10:45 am #

    Two things I love, tostadas and mushrooms!

  2. Reply
    September 20, 2013 at 6:46 pm #

    Hi Michael, I liked your old blog’s look too. New one looks crisp and fresh, suits me. 🙂

    Oh Chanterelle! Pretty mushroom with a lot of flavor, need I say I love it?! I see the cooking time only 5 minutes. Is it enough? I cook chanterelle not less than 30 minutes (wild mushrooms rule for me). I need to try your version next time.
    I was taking the I-90 exit from Bellevue and saw a sign: Wild Mushroom Festival in October. Came home and checked, yes, there it is:link to Should be an interesting event.

    • Reply
      September 22, 2013 at 3:58 pm #

      I do enjoy mushrooms “hammered” for 30 minutes as well. For this particular dish, I was using very small mushrooms and wanted them to retain their shape somewhat, so I went with a shorter cook time at a high temp to quickly develop flavor and drive off some moisture. But the approach you are talking about is totally valid! Thanks for the tip about the festival, too.

  3. Reply
    September 23, 2013 at 12:37 am #

    I like mushrooms. Your recipe for chanterelle tostadas is another opportunity to relish them. BTW, your new site design, which uses a white background, looks great. Thanks for the post.

  4. Reply
    September 24, 2013 at 9:12 pm #

    Maybe it is just my computer or my browser but your logo and navigation bar are entirely too big. They take up almost half the screen for me. I love your blog but its almost annoying enough to make visit less.

    though, I don’t want to be completely negative. Youve given me a lot of great ideas

    • Reply
      September 24, 2013 at 9:52 pm #

      Hmm, I’m not seeing that… would be curious if anyone else is. Ryan, if you want to send me a screenshot to I’d love to see it.

  5. Reply
    November 17, 2013 at 1:09 pm #

    It’s vegetarian so ticks that box, but not healthy. There are better things to eat for vegetarians but like the commitment to variety.

  6. Reply
    December 12, 2014 at 3:52 am #

    This is an interesting and unique recipe for me, Michael. Does the tastes of roasted mushroom quite bitter?

  7. Reply
    Dorian Swift
    March 13, 2015 at 11:59 pm #

    Intriguing recipe and the mushrooms roasted, I’ve never tried that before and i would love to. the dish looks absolutely stunning and the cooking time, this should be easy to pull off. thanks for sharing!!

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