Fusion

King Oyster Verde

Name: King Oyster Verde
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 8 oz Tomatillos, husked and rinsed; 1 Serrano chile; 2 Garlic cloves, unpeeled; 1/4 White onion; 1/2 cup Cilantro sprigs; to taste Salt; 1 lb King oyster mushrooms; 3 tbsp Neutral oil; 2 Garlic cloves, grated; 1 tbsp Soy sauce; 1 Lime, juiced; 1/2 tsp Dried Mexican oregano; 8 Corn tortillas; 1 Avocado, sliced; 1/2 White onion, finely chopped; 1/4 cup Cilantro, chopped

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

Per-100g nutrition (11 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Serrano chile	0	0 g	0 g	6.7 g
Garlic cloves, unpeeled	100	0 g	0 g	20 g
White onion	155	10.9 g	2.4 g	22.5 g
Cilantro sprigs	167	6.7 g	16.7 g	6.7 g
Salt	0	0 g	0 g	1330 g
King oyster mushrooms	34	3.5 g	0 g	5.8 g
Neutral oil	867	0 g	93.3 g	0 g
Garlic cloves, grated	100	0 g	0 g	20 g
Soy sauce	53	8.1 g	0.6 g	4.9 g
Corn tortillas	188	3.1 g	1.6 g	40.6 g
Cilantro, chopped	23	2.1 g	0.5 g	3.7 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

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.