Vegan Carnitas With Mushrooms (Print)

Savory shredded mushrooms with Mexican spices create a juicy, satisfying filling perfect for your favorite taco night.

# What You Need:

→ Mushrooms

01 - 18 oz oyster mushrooms or king oyster mushrooms
02 - 1 tbsp olive oil

→ Vegetables & Aromatics

03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely diced

→ Spices & Seasonings

06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1 tsp dried oregano
09 - ½ tsp ground coriander
10 - ¼ tsp ground black pepper
11 - ½ tsp chili powder
12 - ½ tsp salt, or to taste

→ Liquids

13 - ¼ cup orange juice, freshly squeezed preferred
14 - 2 tbsp lime juice
15 - 2 tbsp soy sauce or tamari for gluten-free option
16 - 1 tsp agave nectar or maple syrup

→ To Serve

17 - Warm corn tortillas
18 - Chopped cilantro
19 - Diced red onion
20 - Lime wedges
21 - Avocado slices

# How To Make It:

01 - Preheat your oven to 410°F.
02 - Clean and shred the mushrooms using your hands or a fork to create a pulled texture similar to carnitas.
03 - In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
04 - Add the garlic and jalapeño, and sauté for another minute until fragrant, being careful not to burn the garlic.
05 - Stir in the shredded mushrooms and cook for 5–7 minutes, stirring occasionally, until lightly browned and their moisture begins to evaporate.
06 - Sprinkle in all spices, salt, and pepper. Stir well, cooking for 2 more minutes to toast the spices and release their flavors.
07 - Pour in the orange juice, lime juice, soy sauce, and agave nectar. Mix thoroughly to coat all the mushrooms evenly.
08 - Transfer the mushroom mixture to a baking sheet lined with parchment paper and spread evenly in a single layer.
09 - Bake for 15 minutes, flipping halfway through, until edges are crispy and mushrooms are golden brown with a caramelized exterior.
10 - Serve hot with warm corn tortillas and your favorite toppings such as cilantro, diced onion, avocado, and lime wedges.

# Expert Tips:

01 -
  • The texture is shockingly similar to real carnitas, crispy edges and all
  • One pan transfers to the oven for minimal cleanup
  • The spice blend hits every note, smoky to citrusy bright
02 -
  • Overcrowding the pan while sautéing will steam the mushrooms instead of browning them
  • Let the mushrooms really dry out in the oven for that authentic carnitas texture
  • The soy sauce is crucial for depth, so don't substitute with water
03 -
  • Use tamari instead of soy sauce to keep this gluten-free
  • Leftovers reheat beautifully in a skillet for lunch the next day

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