Mexican, Mushroom Molletes Mushroom Molletes

Mushroom Molletes

Mushroom Molletes

Have you ever had Molletes? They're a beloved Mexican open toastie normally enjoyed as “almuerzo” or “brunch” in English. In our version of Mushroom Mollettes we have used pieces of crusty bread smeared with refried black beans in the form of our delicious Cantina Beans that are then covered with cheese and melted under the grill.
They are then topped with the best delicious buttery girolle mushrooms with our Spicy Taco Seasoning. These are traditionally served with a fresh pico de gallo but we have taken it up a notch and included a spicy crema made using our Serrano Chillies. This is perfect for a late breakfast on the weekend, a lunch, snack, or even as a comforting quick dinner. Try serving our Mushroom Molletes with some Mexican Baked Eggs or Chilaquiles for a delicious brunch. It would also go really well with avocado, so whip up a batch of our homemade Guacamole to have as a side. If this authentic mexican recipe is your kind of thing to cook, then definitely check out our traditional Chipotle Queso Fundido recipe. It has melty cheese and chorizo scooped up with our Salted Tortilla Chips and we think it's totally irresistible!
Serves 4
Prep 10MINS
Cook 15MINS
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Ingredients

Refried Cantina Beans:

Roasted Serrano Chilli Crema:

  • 200ml / 6 ½ fl. oz creme fraiche
  • 2 tablespoons Gran Luchito Fire Roasted Serrano Chillies, finely chopped
  • 50g / 2 oz of fresh coriander, finely chopped
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, for seasoning

Molletes:

  • 1 large baguette
  • 30g / 1 oz of butter, soft
  • 2 tablespoons of olive oil
  • 130g / 4 ½ oz grated mature cheddar or gruyere

Mushrooms:

KCAL: 198
FAT: 17g
Saturates: 8.9g
Carbs: 7.3g
Sugars: 1.9g
Fibre: 0.4g
Protein: 5.2g
Salt: 0.47g

Nutrition: PER SERVING

Method
  1. In a frying pan heat up the rapeseed oil and add the onion. Fry over medium heat until translucent, then pour in the Cantina Beans (and juices). Add the Spicy Taco Seasoning and the orange juice. Stir and let it simmer on medium heat for 5 to 6 minutes. Mash your beans in the pan with a potato masher. Once they get to a thicker consistency, remove your pan from the heat and add a bit of freshly chopped coriander, then reserve.
  2. To make your roasted Serrano chilli crema, combine in a bowl the creme fraiche, Roasted Serrano Chillies, coriander, olive oil, and a pinch of salt and pepper. Mix with a spoon and keep it chilled until ready to serve.
  3. Preheat your oven to 180°C/350°F. To make your molletes, cut your baguette into two parts lengthways, and then in half, in order to get four open pieces of bread. Spread the butter on top, and add a drizzle of olive oil. Place the pieces of bread on a baking tray and bake for 5 minutes.
  4. Once they’re lightly toasted, remove the tray from the oven and spread spoonfuls of refried beans over your toasted pieces of bread. Add the grated cheese on top, and place the tray back into the oven until the cheese is lovely and gooey (about 7 min).
  5. In the meantime, add the butter to a frying pan over medium high heat and saute your girolle mushrooms. Season with Spicy Taco Seasoning, and a pinch of salt and black pepper. When ready, set them aside.
  6. Take your molletes out of the oven and serve them warm with dollops of serrano chilli crema on top, and your sauteed girolle mushrooms. Enjoy with a freshly brewed cup of coffee!

What you’ll need

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FAQ'S

How to make mexican sweet bread molletes?
Toast some french bread or ciabatta, face side down. While it's toasting, spread butter on top. Remove from pan, plate up and dust with sugar! Serve with a freshly brewed coffee, tea, or cup of milk for the little ones.
Can I use different types of mushrooms for this recipe?
Yes, you can use different types of mushrooms depending on your preference or availability. Options like cremini, button, shiitake, or portobello mushrooms work well in this recipe.
How do you serve mushroom molletes?
Mushroom molletes are typically served open-faced, with the toasted bread as the base. Spread a layer of beans on the bread, top it with the sautéed mushrooms and cheese, and then broil until the cheese is melted and bubbly. Serve hot, garnished with fresh herbs like coriander or parsley, and additional toppings like pickled jalapeños, sliced avocados, or salsa.

Mushroom Molletes

Have you ever had Molletes? They're a beloved Mexican open toastie normally enjoyed as “almuerzo” or “brunch” in English. In our version of Mushroom Mollettes we have used pieces of crusty bread smeared with refried black beans in the form of our delicious Cantina Beans that are then covered with cheese and melted under the grill.
They are then topped with the best delicious buttery girolle mushrooms with our Spicy Taco Seasoning. These are traditionally served with a fresh pico de gallo but we have taken it up a notch and included a spicy crema made using our Serrano Chillies. This is perfect for a late breakfast on the weekend, a lunch, snack, or even as a comforting quick dinner. Try serving our Mushroom Molletes with some Mexican Baked Eggs or Chilaquiles for a delicious brunch. It would also go really well with avocado, so whip up a batch of our homemade Guacamole to have as a side. If this authentic mexican recipe is your kind of thing to cook, then definitely check out our traditional Chipotle Queso Fundido recipe. It has melty cheese and chorizo scooped up with our Salted Tortilla Chips and we think it's totally irresistible!
Mushroom Molletes
Prep time 10MINS
Cook time 15MINS
Serves 4

Ingredients

Refried Cantina Beans:

Roasted Serrano Chilli Crema:

  • 200ml / 6 ½ fl. oz creme fraiche
  • 2 tablespoons Gran Luchito Fire Roasted Serrano Chillies, finely chopped
  • 50g / 2 oz of fresh coriander, finely chopped
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, for seasoning

Molletes:

  • 1 large baguette
  • 30g / 1 oz of butter, soft
  • 2 tablespoons of olive oil
  • 130g / 4 ½ oz grated mature cheddar or gruyere

Mushrooms:

How to make it

  1. In a frying pan heat up the rapeseed oil and add the onion. Fry over medium heat until translucent, then pour in the Cantina Beans (and juices). Add the Spicy Taco Seasoning and the orange juice. Stir and let it simmer on medium heat for 5 to 6 minutes. Mash your beans in the pan with a potato masher. Once they get to a thicker consistency, remove your pan from the heat and add a bit of freshly chopped coriander, then reserve.
  2. To make your roasted Serrano chilli crema, combine in a bowl the creme fraiche, Roasted Serrano Chillies, coriander, olive oil, and a pinch of salt and pepper. Mix with a spoon and keep it chilled until ready to serve.
  3. Preheat your oven to 180°C/350°F. To make your molletes, cut your baguette into two parts lengthways, and then in half, in order to get four open pieces of bread. Spread the butter on top, and add a drizzle of olive oil. Place the pieces of bread on a baking tray and bake for 5 minutes.
  4. Once they’re lightly toasted, remove the tray from the oven and spread spoonfuls of refried beans over your toasted pieces of bread. Add the grated cheese on top, and place the tray back into the oven until the cheese is lovely and gooey (about 7 min).
  5. In the meantime, add the butter to a frying pan over medium high heat and saute your girolle mushrooms. Season with Spicy Taco Seasoning, and a pinch of salt and black pepper. When ready, set them aside.
  6. Take your molletes out of the oven and serve them warm with dollops of serrano chilli crema on top, and your sauteed girolle mushrooms. Enjoy with a freshly brewed cup of coffee!

What you’ll need

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