Vegan Carnitas With Mushrooms (Printable)
Tender oyster mushrooms shredded and seasoned with bold Mexican spices, then roasted until golden and crispy for the ultimate plant-based taco filling.
# What You 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 - 0.5 tsp ground coriander
10 - 0.25 tsp ground black pepper
11 - 0.5 tsp chili powder
12 - 0.5 tsp salt
→ Liquids
13 - 0.25 cup orange juice
14 - 2 tbsp lime juice
15 - 2 tbsp soy sauce
16 - 1 tsp agave nectar or maple syrup
# How to Make It:
01 - Preheat oven to 410°F.
02 - Clean and shred mushrooms using hands or fork to create pulled texture.
03 - Heat olive oil in large skillet over medium heat. Add chopped onion and sauté 3-4 minutes until softened.
04 - Add garlic and jalapeño, sauté 1 minute until fragrant.
05 - Stir in shredded mushrooms and cook 5-7 minutes, stirring occasionally, until lightly browned and moisture begins to evaporate.
06 - Sprinkle in all spices, salt, and pepper. Stir well and cook 2 minutes to toast spices.
07 - Pour in orange juice, lime juice, soy sauce, and agave nectar. Mix to coat mushrooms evenly.
08 - Transfer mushroom mixture to baking sheet lined with parchment paper.
09 - Spread evenly and bake 15 minutes, flipping halfway, until edges are crispy and mushrooms are golden brown.
10 - Serve hot with warm tortillas and desired toppings.
# Expert Suggestions:
01 -
- The shredded mushroom texture creates an incredible mimic of traditional carnitas that even meat lovers appreciate
- The spice blend hits every note, smoky, citrusy, slightly sweet, and perfectly balanced
02 -
- Overcrowding the pan while sautéing will steam your mushrooms instead of browning them, work in batches if needed
- Letting them roast long enough in the oven is what creates that carnitas texture, do not rush this step
03 -
- Use tamari instead of soy sauce to keep this completely gluten free without sacrificing flavor
- Double the spice blend if you love bold flavors, the mushrooms can handle it beautifully