Vegan Carnitas With Mushrooms (Printable)

Savory shredded mushrooms with bold Mexican spices and citrus for a juicy, satisfying filling.

# What you'll need:

→ Mushrooms

01 - 1.1 lbs 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

# How to make it:

01 - Preheat oven to 410°F.
02 - Clean oyster mushrooms and shred using hands or fork to create pulled meat 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 cumin, smoked paprika, oregano, coriander, black pepper, chili powder, and salt. Stir well and cook 2 minutes to toast spices.
07 - Pour orange juice, lime juice, soy sauce, and agave nectar into skillet. Mix to coat mushrooms evenly.
08 - Transfer mushroom mixture to baking sheet lined with parchment paper. Spread evenly.
09 - Bake 15 minutes, flipping halfway through, until edges are crispy and mushrooms are golden brown.
10 - Serve hot with warm corn tortillas, chopped cilantro, diced red onion, lime wedges, and avocado slices.

# Expert Tips:

01 -
  • The mushrooms develop this incredible chewy, juicy texture that somehow feels more satisfying than the original version
  • You get all those bold smoky spices without any meat, yet even carnivores wont miss a thing
02 -
  • The mushrooms will release a surprising amount of liquid, so dont panic if the pan looks watery at first, it will evaporate
  • Letting the spices toast in the hot pan before adding liquids is what develops that deep, complex flavor everyone will ask about
03 -
  • Pat the mushrooms dry before shredding them, excess water prevents proper browning and caramelization
  • If you can find liquid smoke, just a quarter teaspoon adds that authentic slow cooked flavor without any actual smoke

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