Mushroom “Carnitas”
A plant-based version of this classic Mexican dish made with juicy marinated, shredded mushrooms — the perfect filling for tacos, tostadas, burritos, quesadillas, or power bowls.
Prep: 10 mins
Cook: 30 mins
Yield: 6 servings
Ingredients
Ingredients
- 6 cups of king oyster mushrooms
- 1 Tbsp oregano
- 1 Tbsp onion powder
- 2 Tbsp garlic powder
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 tsp ground coriander
- ½ cup orange juice
- Juice of 1 lime
- ¾ cup vegetable broth
- 2 Tbsp maple syrup or date paste
- ½ cup yellow onion, diced
- 4 cloves garlic, crushed
- salt & pepper to taste
- 1 lime cut into wedges for serving
- Pico de Gallo Salsa
Instructions
Instructions
- 1. Preheat oven to 425 degrees F.
- 2. Trim the ends of the mushrooms. Cut off the mushroom caps and thinly slice. Use a fork to shred the mushroom stems. If using regular oyster or shiitake mushrooms, thinly slice. Place in an oven-safe baking pan.
- 3. In a small bowl, combine the oregano, onion powder, garlic powder, chili powder, cumin, coriander, orange juice, lime juice, vegetable stock, and maple syrup (or date paste).
- 4. Drizzle the marinade over the mushrooms and toss gently until evenly coated. Let the mushrooms sit in the marinade for 15-20 minutes while the oven heats. Bake marinated mushrooms for 30 minutes or until slightly crisp, stirring halfway through for even cooking.
- 5. Bake marinated mushrooms for 30 minutes or until slightly crisp, stirring halfway through for even cooking.
- 6. In a large heated skillet, sauté onions for 5 minutes. Add garlic and cook for 3 minutes or until onions are caramelized. Add cooked mushrooms and sauté for 3 minutes. Add salt and pepper to taste. Serve with fresh lime wedges.
Cooking Tips
Cooking Tips
- 1. You may use oyster, shiitake, or button mushrooms in place of the king oyster mushrooms.
- 2. You may use jackfruit or soy curls in place of mushrooms.
- 3. Serve with Mexicrema dressing
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