Vegan Carnitas With Mushrooms (Print Version)

Shredded mushrooms sautéed with Mexican spices create a juicy, satisfying filling perfect for tacos and burritos.

# 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

→ To Serve

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

# How to Cook:

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 for 3–4 minutes until softened.
04 - Add garlic and jalapeño, sauté for 1 minute until fragrant.
05 - Stir in shredded mushrooms and cook for 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 for 2 minutes to toast the 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 for 15 minutes, flipping halfway, until edges are crispy and mushrooms are golden brown.
10 - Serve hot with warm tortillas and favorite toppings.

# Expert Advice:

01 -
  • The texture becomes impossibly meaty, almost exactly like slow-cooked pork
  • One pan transforms into a week of taco nights, burrito bowls, and meal prep magic
02 -
  • Do not skip the oven step, that final bake creates the crispy edges that make this truly convincing as carnitas
  • The mushrooms will release a lot of moisture initially, let it cook off before adding the liquids
03 -
  • Use tamari instead of soy sauce to keep this gluten-free without sacrificing flavor
  • If the mushrooms seem too wet after cooking, let them drain in a colander before the oven step

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