From above, it's an inviting mix of vibrant colors. The rich golden hue of the fried eggs sits atop the crispy, charred mushrooms as their vibrant green avocado crema skirts around. The scene is speckled with dashes of radiant red from the tomato-cajeta sauce, and sprinkles of fresh green cilantro. The plate is surrounded by half-cut, grilled limes, waiting to be squeezed over the sizzling platter.

Oyster Mushroom Ranchero with Avocado Crema

Name: Oyster Mushroom Ranchero with Avocado Crema
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500g Oyster Mushrooms sliced; 4, large Eggs; 1, large ripe Avocado; 1/2 cup Crema or Full-fat Greek Yogurt; 4, Roma Tomatoes diced; 2 tbsp Cajeta or substitute with Brown Sugar; 2, Garlic cloves minced; 1, Red Onion chopped; 2 tbsp Unsalted Butter; a bunch, Fresh Cilantro chopped; 2, Lime halved; 2 tbsp Extra-virgin Olive Oil; 2 tsp Salt; 1 tsp Black Pepper

Mexican brunch reimagined with abundant oyster mushrooms, twist intact.

Category Brunch

Prep 20 minutes

Cook 20 minutes

Style Mexican

Technique Sauté

Diet Friendly Gluten-Free

Daily recipe · May 03, 2025

A little about this dish

This brunch recipe is an exciting fusion of traditional Mexican flavors and oysters mushrooms. A fresh, light, and unique twist on the classic 'huevos rancheros'. The star of the dish, oyster mushrooms, bring a naturally nutrient-rich and meaty alternative, making it both nourishing and unforgettable.

Ingredients (for 4)

Oyster mushrooms — 500g — sliced
Eggs — 4, large
Avocado — 1, large ripe
Crema or full-fat greek yogurt — 1/2 cup
Roma tomatoes — 4, — diced
Cajeta or substitute with brown sugar — 2 tbsp
Garlic cloves — 2, — minced
Red onion — 1, — chopped
Unsalted butter — 2 tbsp
Fresh cilantro — a bunch, — chopped
Lime — 2, — halved
Extra-virgin olive oil — 2 tbsp
Salt — 2 tsp
Black pepper — 1 tsp

Preparation

Step 1 — 🍄🍳🔥

In a large pan on medium-high heat, sauté the sliced oyster mushrooms in olive oil until they turn golden and crispy. In the same pan, fry 4 large eggs to your liking.
Step 2 — 🥑🥛🌪

Blend the large ripe avocado, 1/2 cup of crema (or full-fat Greek yogurt), 1 tsp of salt, 1/2 tsp of black pepper, and the juice of 1 lime until smooth.
Step 3 — 🍅🍯🥘

In a separate pan on medium heat, sauté the chopped red onion and minced garlic in 2 tbsp of unsalted butter until fragrant. Then, add the diced Roma tomatoes and 2 tbsp of cajeta (or brown sugar). Let it simmer until it turns into a thick, saucy texture.
Step 4 — 🍳🌱🍽

Serve the eggs over the sautéed mushrooms, drizzle the homemade tomato sauce over, and spoon the avocado crema atop. Garnish each dish with chopped fresh cilantro, an extra pinch of salt and black pepper, and a squeeze of lime. Serve immediately.

A final fox tip

The great thing about this dish is it's highly customizable - you can swap out the mushrooms for other seasonal veggies or even add in a protein of your choice. Kids can help with the blending and garnishing. Enjoy cooking this Mexican favourite with a fun twist!