Vegan Carnitas With Mushrooms (Printable)
Plant-based Mexican favorite with shredded mushrooms sautéed in bold spices, perfect for tacos and burritos.
# What You’ll Need:
→ Mushrooms
01 - 1.1 lb 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 and shred mushrooms using hands or a fork to create a pulled texture similar to carnitas.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until softened and translucent.
04 - Stir in minced garlic and diced jalapeño. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Add shredded mushrooms to the skillet. Cook for 5–7 minutes, stirring occasionally, until lightly browned and most moisture has evaporated.
06 - Sprinkle in cumin, smoked paprika, oregano, coriander, black pepper, chili powder, and salt. Stir well and cook for 2 minutes to toast the spices.
07 - Pour in orange juice, lime juice, soy sauce, and agave nectar. Mix thoroughly to coat all mushrooms evenly.
08 - Transfer mushroom mixture to a baking sheet lined with parchment paper. Spread in an even layer.
09 - Bake for 15 minutes, flipping halfway through, until edges are crispy and mushrooms are golden brown with concentrated flavor.
10 - Serve hot with warm corn tortillas and desired toppings such as cilantro, red onion, lime wedges, or avocado slices.
# Expert Advice:
01 -
- The texture is uncannily similar to slow cooked pork, but ready in under an hour
- The spice blend hits that perfect balance of smoky, citrusy, and just enough heat to keep things interesting
- Leftovers (if you somehow have any) reheat beautifully for next day lunches
02 -
- Don't skip the oven step, that's where the magic happens with those crispy edges that make carnitas so satisfying
- The mushrooms will release a lot of moisture at first, be patient and let it cook off before adding spices
03 -
- Don't overcrowd the pan when sautéing mushrooms or they'll steam instead of brown
- A splash of liquid smoke adds that authentic BBQ flavor everyone will ask about