Vegan Carnitas With Mushrooms (Printable version)
Plant-based twist featuring shredded mushrooms sautéed with bold spices for a juicy, satisfying filling perfect for Mexican dishes.
# What You'll Need:
→ Mushrooms
01 - 1.1 lbs 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
→ Liquids
13 - ¼ cup orange juice, freshly squeezed preferred
14 - 2 tbsp lime juice
15 - 2 tbsp soy sauce or tamari
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
# Directions:
01 - Preheat oven to 410°F.
02 - Clean oyster mushrooms and shred using hands or fork to create pulled meat texture.
03 - Heat olive oil in large skillet over medium heat. Add chopped onion and sauté 3–4 minutes until softened.
04 - Stir in minced garlic and diced jalapeño. Sauté 1 minute until fragrant.
05 - Add shredded mushrooms to skillet. Cook 5–7 minutes, stirring occasionally, until lightly browned and moisture evaporates.
06 - Sprinkle cumin, smoked paprika, oregano, coriander, black pepper, chili powder, and salt over mushrooms. Stir well and cook 2 minutes to toast spices.
07 - Pour orange juice, lime juice, soy sauce, and agave nectar into skillet. Mix thoroughly to coat mushrooms evenly.
08 - Transfer mushroom mixture to baking sheet lined with parchment paper. Spread in even layer.
09 - Bake 15 minutes, flipping halfway through, until edges are crispy and mushrooms are golden brown.
10 - Serve immediately with warm corn tortillas and desired toppings.
# Expert advice:
01 -
- That irresistible combination of citrus and smoke makes these mushrooms disappear faster than you can assemble tacos
- The shredded texture is so convincing you might catch yourself double checking the pan
02 -
- Overcrowding the pan while sautéing mushrooms will steam them instead of browning, work in batches if necessary
- The oven step is non negotiable, it creates those crispy bits that make this dish feel indulgent rather than just healthy
03 -
- Patting mushrooms dry with a clean towel before cooking helps them brown rather than steam
- A splash of liquid smoke in the marinade takes these to restaurant level authenticity