Vegan Carnitas With Mushrooms (Printable)

Tender shredded mushrooms with Mexican spices and citrus make an irresistible plant-based taco filling ready in under an hour.

# What You'll Need:

→ Mushrooms

01 - 17.5 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

# 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 - Add minced garlic and diced jalapeño. Sauté 1 minute until fragrant.
05 - Stir in shredded mushrooms. Cook 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 2 minutes to toast spices.
07 - Pour in orange juice, lime juice, soy sauce, and agave nectar. Mix to coat mushrooms evenly.
08 - Transfer 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 tortillas and preferred toppings.

# Tips from dashanddishes:

01 -
  • The mushrooms develop this incredible meaty texture that truly satisfies that carnitas craving without any meat
  • The spice blend hits all those smoky, citrusy notes that make Mexican street food so addictive
02 -
  • Overcrowding the pan while sautéing the mushrooms will make them steam instead of brown, so work in batches if necessary
  • The baking step is what transforms this from good to absolutely incredible, so do not skip it even if you are tempted
03 -
  • Use tamari instead of soy sauce if you need this to be gluten-free
  • Letting the mixture rest for 5 minutes after baking helps the flavors meld together even more

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