HomeRecipesPolenta Pulled Mushroom Tostadas 
Polenta Pulled Mushroom Tostadas 

Polenta Pulled Mushroom Tostadas 

A tostada is almost like a flat taco and is often made by frying a corn tortilla. This recipe uses a different corn staple to breathe new life into a humble Mexican dish.


  • 1 packet of wild mushrooms, sliced or pulled apart with a fork 
  • 1 tbsp soy sauce  
  • ¼ cup BBQ sauce of choice  
  • Two cups diced cabbage mixed with ½ cup vegan mayonnaise  
  • Jalapeño  
  • Dairy-free cheese  
  • limes to serve  
  • Fresh cilantro to serve  
  • Salsa to serve  


  1. Place the flour, polenta, oil, water and salt in a bowl, and mix well until the dough comes together.  Let it rest 10-15 minutes before rolling out on a floured surface.  
  2. Heat up a pan or some oil in a shallow pan and cut out round shapes with either a cookie cutter or a glass.  
  3. Fry the tostadas in the pan with no oil or deep fry until crispy. Cover with some paper towels until serving time.  
  4. For the toppings, add the washed and sliced mushrooms to a pan, add the soy sauce, BBQ  sauce and seasoning to your liking and cook until jammy.  
  5. Serve on top of the tostadas and add the cabbage slaw, more vegan mayonnaise, diced jalapeño, dairy-free cheese, fresh cilantro and some Chilli salt.  
  6. Add some lime slices and salsa on the side.

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