WOW! This Recipe will Rule your Summer! ☀️

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Shred the king oyster mushrooms by pulling the stalks apart with a fork, and finely chop the caps. Put the shreds in a large bowl and add the smoked paprika, cumin, umami powder, dark soy sauce, a pinch of salt, pepper, and the chili oil. Toss to coat.
3. Spread the mushrooms on a parchment-lined baking tray and bake for 25–30 minutes.
4. Peel and quarter 1 onion. Deseed the jalapeño and roughly chop it. Peel the papery husks off the tomatillos, rinse them, and quarter them. Crush and peel the garlic.
5. Heat a sauté pan over medium-high heat. Add the avocado oil, then the garlic, onion, jalapeño, and tomatillos. Cook for 5–7 minutes, stirring now and then, until the vegetables get some good char.
6. Transfer everything to a blender or food processor. Add the cilantro, mint, a squeeze of lime, 1/2 tsp salt, pepper, avocado, water, and a drizzle of olive oil. Blend on medium-high for about 10 seconds.
7. Heat a nonstick pan over medium heat and toast each tortilla for about a minute per side.
8. Assemble the tacos with the shredded mushrooms, diced onion, and cilantro, and spoon the green sauce over the top.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionMushroomLimeTortillaAvocadoTomatilloKing oyster mushroom