Vegan Carnitas With Mushrooms (Print Version)
Tender shredded mushrooms with Mexican spices and citrus create a juicy, satisfying filling for tacos, burritos, or bowls.
# What You 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
→ 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
# Preparation Steps:
01 - Preheat your oven to 410°F for the final roasting step.
02 - Clean and shred the oyster mushrooms using your hands or a fork to create a pulled meat texture.
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 moisture begins to evaporate.
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 with the seasoning mixture.
08 - Transfer the mushroom mixture to a baking sheet lined with parchment paper. Spread evenly and bake for 15 minutes, flipping halfway through, until edges are crispy and mushrooms are golden brown.
09 - Serve hot with warm corn tortillas, chopped cilantro, diced red onion, lime wedges, and avocado slices as desired.
# Expert Advice:
01 -
- The mushroom texture mimics pulled pork so well that even committed carnivores ask for seconds
- One pan does most of the work, making it perfect for weeknight taco cravings
- The spice blend hits all those smoky, citrusy notes that make traditional carnitas irresistible
02 -
- Overcrowding the pan while searing mushrooms will make them steam instead of brown—work in batches if needed
- The oven step is nonnegotiable for that crispy edge contrast that makes carnitas so satisfying
03 -
- Pat your mushrooms dry with a clean towel before shredding for better browning
- Let the mixture rest for 5 minutes after baking—the texture firms up slightly