King oyster mushroom tacos with green sauce
Yeung Man Cooking · ♥ 6.8K likes · 79.9K views · 9 min video
Read about mushrooms in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g king oyster mushrooms
Shred the king oyster mushrooms by clawing at them with a fork and chop the caps; transfer to a large mixing bowl.
- 2 tsp smoked paprika
- 1 tsp cumin
- 2 tsp umami powder (optional)
- 2 tsp dark soy sauce
- salt
- pepper
- 2 tbsp chili oil
Add the smoked paprika, cumin, umami powder, dark soy sauce, salt, pepper and chili oil and mix to coat.
Seasoning the mushrooms
Spread the mushrooms in a thin layer on a baking tray lined with parchment paper and bake 25 to 30 minutes.
- 1 whole onion
- 1 whole jalapeno pepper
- 2 whole tomatillos
- 3 pieces garlic
Peel and quarter the onion, roughly chop the jalapeno, peel and quarter the tomatillos, and crush and peel the garlic.
- 2 tsp avocado oil
Heat the avocado oil in a saute pan over medium high heat and cook the garlic, onion, jalapeno and tomatillos 5 to 7 minutes, stirring occasionally, until charred and the tomatillos are tender.
Charring the vegetables
- 35 g fresh cilantro
- 10 g fresh mint
- lime juice
- ½ tsp salt
- black pepper
- 1 whole avocado
- ¼ cup water
- olive oil
Transfer the vegetables to a blender with the cilantro, mint, lime juice, salt, pepper, avocado, water and olive oil.
Blend on medium high about 10 seconds, until it turns a lovely green. Leftover sauce keeps about a week in the fridge.
- tortillas
Heat the tortillas in a non-stick pan over medium heat about a minute a side, or bake them covered in the oven.
Plate the tortilla, toss the baked mushrooms gently and pile them on.
- diced onion
- fresh cilantro
Sprinkle over freshly diced onion and fresh cilantro and be generous with the green sauce.