Vegan Carnitas With Mushrooms (Printable)

Tender shredded mushrooms with smoky spices create a satisfying plant-based filling

# What You’ll Need:

→ Mushrooms

01 - 1.1 pounds oyster mushrooms or king oyster mushrooms
02 - 1 tablespoon 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 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
09 - ½ teaspoon ground coriander
10 - ¼ teaspoon ground black pepper
11 - ½ teaspoon chili powder
12 - ½ teaspoon salt

→ Liquids

13 - ¼ cup orange juice, freshly squeezed preferred
14 - 2 tablespoons lime juice
15 - 2 tablespoons soy sauce or tamari
16 - 1 teaspoon agave nectar or maple syrup

→ To Serve

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

# Steps:

01 - Preheat oven to 410°F.
02 - Clean and shred mushrooms using hands or fork to create a pulled texture.
03 - Heat olive oil in a 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 a 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 Advice:

01 -
  • The mushroom texture becomes incredibly meaty and satisfying, even for dedicated meat eaters who are skeptical of plant-based alternatives
  • These reheat beautifully for meal prep, actually developing deeper flavor after a night in the refrigerator
02 -
  • The mushrooms will release a surprising amount of liquid initially, but dont rush this step—that evaporation is what concentrates the flavor
  • Letting the spices toast in the hot pan before adding liquid makes the difference between good carnitas and great ones
03 -
  • Dont overcrowd the pan when initially sautéing the mushrooms or theyll steam instead of brown
  • If your mushrooms seem too wet after cooking, return them to the hot skillet for a few more minutes before baking

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