WOW! This Recipe will Rule your Summer! ☀️

king oyster mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Flour tortillas are often cheaper and more accessible.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Sour cream is a cost-effective alternative that adds creaminess.

Preheat the oven to 400F. Shred down the king oyster mushrooms by clawing at the stalk with a fork. Finely chop the caps. Transfer the mushroom shreds into a large mixing bowl. Add in the smoked paprika, cumin, umami powder, dark soy sauce, pinch of salt, pepper to taste, and the chili oil. Mix to coat. Spread onto a baking tray lined with parchment paper. Bake in the oven for 25-30mins.

Peel and chop 1 onion into quarters. De-seed the jalapeno pepper and roughly chop. Peel the outer wrapping on the small tomatillos and rinse with some water. Chop the tomatillos into quarters. Crush and peel the garlic.

Heat up a sauté pan to medium high heat. Add in the avocado oil followed by the garlic, chopped onion, jalapeno pepper, and tomatillos. Cook for about 5-7mins stirring occasionally. The goal is to get some nice char on the veggies.

Carefully transfer to a blender or food processor. Add the cilantro, mint, squeeze of lime, 1/2 tsp salt, pepper to taste, avocado, water, and a drizzle of olive oil. Blend on medium high for about 10 seconds.

Heat up a nonstick pan to medium heat. Toast the tortillas for about a minute or so on each side. Plate the tortillas. Assemble them with some shredded mushrooms, freshly diced onion, cilantro, and spoon over some of the beautiful green sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary