Charred Lion's Mane Miso-Adobo Tostadas

Introduction

There is a specific magic that happens when the coastal fog clears and the scent of woodsmoke starts drifting from the kitchen. Today, I am leaning into that deep, savory 'umami' that usually defines the best street food, but I am giving it a Northern California soul. We are taking meaty Lion's Mane mushrooms—the stars of the forest floor—and treating them like carnitas, pressing them onto a hot cast iron until they are crispy and golden. Glazed with a blend of white miso and smoky chipotle adobo, these mushrooms are nestled onto hand-pressed heirloom masa tostadas. It is a dish that feels like a sun-drenched afternoon in a hidden surf cove: salty, smoky, and vibrantly alive.

Ingredients

• 1 lb fresh Lion's Mane mushrooms, torn into bite-sized chunks
• 8 handmade heirloom blue or yellow corn tostadas
• 2 tablespoons white miso paste
• 1 tablespoon chipotle peppers in adobo sauce, minced
• 1 tablespoon maple syrup
• 2 tablespoons Sonoma olive oil
• 1 ripe avocado, sliced thin
• 1/2 cup fermented pineapple or fresh charred pineapple, diced
• 1/4 cup red onion, finely pickled in lime juice
• Fresh cilantro leaves and torn mint
• 1 lime, cut into wedges
• A sprinkle of flaky sea salt

Instructions

1. In a small bowl, whisk together the miso paste, chipotle adobo, maple syrup, and one tablespoon of olive oil to create a thick glaze.
2. Heat a large cast-iron skillet over medium-high heat with the remaining olive oil. Place the Lion's Mane chunks in the pan and use a second heavy skillet to press them down, searing until they release their moisture and become golden brown and crispy on the edges.
3. Brush the miso-adobo glaze generously over the mushrooms while they are still in the pan, tossing them for 2 minutes until the glaze caramelizes and smells toasted.
4. If you have access to a grill, quickly char your pineapple chunks over almond wood or oak until slightly softened and smoky, then dice.
5. To assemble, place a generous layer of sliced avocado on each crispy tostada.
6. Pile the warm, glazed mushrooms on top of the avocado.
7. Garnish with the diced pineapple, pickled red onions, and a handful of fresh cilantro and mint.
8. Finish with a squeeze of fresh lime and a pinch of flaky sea salt before serving immediately.

Serve these while the tostadas are still warm and the mushrooms are sizzling. They are best enjoyed with a glass of crisp Sonoma verjus or a chilled pet-nat as the sun dips below the horizon. This is my kind of street food—unfussy, deeply flavorful, and rooted in the earth.

Emily