Uploaded June 2025 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THESE AMAZING KING OYSTER MUSHROOM TACOS CARNITAS STYLE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Can you believe that you can be munching of these in about 30mins! Join me in this episode and learn how to make a carnita style king oyster mushroom taco recipe to enjoy tonight!
TACO INGREDIENTS:
500g king oyster mushrooms
2 tsp smoked paprika
1 tsp cumin
2 tsp umami powder (youtu.be/9J3py525fQc)
2 tsp dark soy sauce
pinch of salt
pepper to taste
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
10 tortillas
1 onion (diced)
cilantro to serve
SAUCE INGREDIENTS:
1 onion
1 jalapeno pepper
2 small tomatillos
3 pieces garlic
2 tsp avocado oil
35g cilantro
10g mint
squeeze of lime
1/2 tsp salt
pepper to taste
1 small avocado
1/4 cup water
drizzle of olive oil
DIRECTIONS:
1. 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
2. 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
3. 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
4. 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
5. 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
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/lmkEUBSpgoc
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THESE AMAZING KING OYSTER MUSHROOM TACOS CARNITAS STYLE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Can you believe that you can be munching of these in about 30mins! Join me in this episode and learn how to make a carnita style king oyster mushroom taco recipe to enjoy tonight!
TACO INGREDIENTS:
500g king oyster mushrooms
2 tsp smoked paprika
1 tsp cumin
2 tsp umami powder (youtu.be/9J3py525fQc)
2 tsp dark soy sauce
pinch of salt
pepper to taste
2 tbsp chili oil (youtu.be/IkBWsfsEVkM)
10 tortillas
1 onion (diced)
cilantro to serve
SAUCE INGREDIENTS:
1 onion
1 jalapeno pepper
2 small tomatillos
3 pieces garlic
2 tsp avocado oil
35g cilantro
10g mint
squeeze of lime
1/2 tsp salt
pepper to taste
1 small avocado
1/4 cup water
drizzle of olive oil
DIRECTIONS:
1. 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
2. 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
3. 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
4. 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
5. 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
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/lmkEUBSpgoc
