Vegan Carnitas With Mushrooms (Printable Version)
Savory shredded mushrooms spiced with cumin, smoked paprika, and citrus for a satisfying plant-based twist on Mexican carnitas.
# What You'll 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
16 - 1 tsp agave nectar or maple syrup
# Method:
01 - Preheat your oven to 410°F.
02 - Clean and shred the mushrooms using your hands or a fork to create a pulled texture.
03 - In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
04 - Add the garlic and jalapeño, and sauté for another minute until fragrant.
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.
07 - Pour in the orange juice, lime juice, soy sauce, and agave nectar. Mix to coat all the mushrooms evenly.
08 - Transfer the mushroom mixture to a baking sheet lined with parchment paper.
09 - Spread evenly and bake for 15 minutes, flipping halfway, until edges are crispy and mushrooms are golden brown.
10 - Serve hot with warm tortillas and your favorite toppings like chopped cilantro, diced red onion, lime wedges, and avocado slices.
# Chef's Tips:
01 -
- You get that perfect carnitas texture without any meat involved
- The spice blend hits all the right smoky, citrusy notes
- Mushrooms absorb flavor like tiny sponges making every bite bold
02 -
- Overcrowding the pan while sautéing will steam the mushrooms instead of browning them, so use your largest skillet
- The liquid needs to reduce almost completely before baking or the mushrooms will steam instead of crisp up
- Letting them cool slightly on the baking sheet after oven time helps the edges firm up even more
03 -
- King oyster mushrooms give you the most authentic meaty texture if you can find them
- A splash of liquid smoke in the liquid phase takes this to restaurant level depth