King Oyster Mushroom Carnitas-Style Tacos

Steps

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1. 1
   Preheat the oven to 400°F. Use a fork to shred the king oyster mushroom stalks by scraping them; finely chop the caps. Toss the mushroom shreds in a large bowl with smoked paprika, cumin, umami powder, dark soy sauce, salt, pepper, and chili oil until evenly coated. Spread the mixture in a thin layer on a parchment-lined baking tray and bake for 25–30 minutes until crispy and golden.
   ▶ ≈0:33
2. 2
   Peel and quarter the onion; deseed and roughly chop the jalapeño; peel and rinse the tomatillos, then quarter them; crush and peel the garlic cloves.
   ▶ ≈2:50
3. 3
   Heat a sauté pan over medium-high heat and add avocado oil. Add the garlic, onion, jalapeño, and tomatillos, and cook for 5–7 minutes, stirring occasionally, until the vegetables are nicely charred.
   ▶ ≈3:40
4. 4
   Carefully transfer the cooked vegetables to a blender or food processor. Add the fresh cilantro, mint, lime juice, salt, pepper, avocado, water, and olive oil, then blend on medium-high speed for about 10 seconds until smooth and bright green.
   ▶ ≈4:20
5. 5
   Heat a non-stick pan over medium heat and warm the tortillas for about a minute on each side. Plate the tortillas and top with the roasted mushroom shreds, fresh diced onion, cilantro, and a generous spoonful of the green sauce.
   ▶ ≈5:34