King Oyster Verde
King oyster mushrooms scored, pressed, and seared until their edges crisp like carnitas, then draped in a charred tomatillo salsa verde. The crosshatch soaks up garlic and lime while the mushrooms stay meaty at the center.
- Time
- 30 min
- Heat
- Yield
- 8 tacos
- Region
- Oaxaca
Ingredients
Salsa verde
Mushrooms
To build
Method
Char the tomatillos, serrano, garlic, and onion on a dry comal, turning until blistered and soft in spots.
Peel the garlic, then blend the charred vegetables with cilantro and salt into a loose, smoky salsa verde.
Slice the king oysters lengthwise into thick planks and score both sides in a shallow crosshatch.
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Sear the planks in hot oil without moving them until deeply browned on the first side.
Flip, add the grated garlic, soy, lime, and oregano, and cook until the glaze clings and the edges crisp.
Warm the tortillas on the comal, pile on the mushrooms, spoon over salsa verde, and finish with avocado, onion, and cilantro.
Build the plate
