Vegan Carnitas With Mushrooms (Print View)

Plant-based twist on classic Mexican carnitas with shredded mushrooms, bold spices, and citrus glaze.

# 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
14 - 2 tablespoons lime juice
15 - 2 tablespoons soy sauce or tamari
16 - 1 teaspoon agave nectar or maple syrup

→ Optional Serving Suggestions

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

# Method:

01 - Preheat oven to 410°F.
02 - Clean oyster or king oyster mushrooms and shred using hands or fork to create pulled texture.
03 - Heat olive oil in large skillet over medium heat. Add chopped onion and sauté 3–4 minutes until softened.
04 - Stir in minced garlic and diced jalapeño. Sauté 1 minute until fragrant.
05 - Add shredded mushrooms to skillet. Cook 5–7 minutes, stirring occasionally, until lightly browned and moisture evaporates.
06 - Sprinkle in cumin, smoked paprika, oregano, coriander, black pepper, chili powder, and salt. Stir well and cook 2 minutes to toast spices.
07 - Pour in orange juice, lime juice, soy sauce, and agave nectar. Mix thoroughly to coat mushrooms evenly.
08 - Line baking sheet with parchment paper. Transfer mushroom mixture and spread in even layer.
09 - Bake 15 minutes, flipping halfway through, until edges are crispy and mushrooms are golden brown.
10 - Serve hot with warm tortillas and desired toppings.

# Insider Tips:

01 -
  • The way these mushrooms develop this incredibly satisfying chewiness that rivals traditional carnitas
  • That smoky, citrusy spice blend that makes your whole kitchen smell like a taco stand
  • How something so simple comes together in under an hour but tastes like it simmered all day
02 -
  • Mushrooms release a ton of moisture initially, so dont panic when it looks watery, that liquid will evaporate and concentrate the flavors
  • That oven finish is absolutely crucial, it transforms the texture from sautéed to crispy, giving you those caramelized bits that make it taste like authentic carnitas
03 -
  • Pat your mushrooms dry before shredding if they seem especially moist, this helps them brown better instead of steam
  • Let the finished carnitas rest for 5 minutes before serving so they firm up slightly and hold their texture better

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