Step 1Heat 3 tablespoons olive oil in a large, wide skillet or enameled Dutch oven (don’t use regular cast iron) over medium-high heat until hot and shimmering but not smoking. Add the oyster mushrooms and spread evenly. Sear until the bottoms are browned, about 2 minutes, then sprinkle with the cumin, mushroom powder, and a big pinch of salt. Stir well and continue cooking, stirring occasionally, until just tender, about 3 minutes longer. Transfer to a plate.
Step 2Add the remaining 4 tablespoons olive oil and reduce the heat to medium-low. Add the salsa verde and bring to a boil, stirring occasionally. Fold in the tortilla chips, a handful at a time, until the chips are evenly coated and the sauce absorbed, about 5 minutes. Spread in an even layer and remove from the heat.
Step 3Drizzle the chips with crema, scatter the mushrooms all over, and crumble queso fresco on top. Garnish with cilantro and serve immediately.