Vegan Carnitas With Mushrooms (Printable)

Savory shredded mushrooms with Mexican spices create a juicy, satisfying filling perfect for your favorite tacos and burritos.

# What You'll Need:

→ Mushrooms

01 - 17.6 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

# How To Make It:

01 - Preheat your oven to 410°F.
02 - Clean and shred the mushrooms using your hands or a fork to create a pulled texture resembling traditional carnitas.
03 - In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
04 - Add the garlic and jalapeño to the skillet, sautéing for another minute until fragrant but not browned.
05 - Stir in the shredded mushrooms and cook for 5–7 minutes, stirring occasionally, until lightly browned and their moisture begins to evaporate.
06 - Sprinkle in cumin, smoked paprika, oregano, coriander, black pepper, chili powder, and salt. Stir well, cooking for 2 more minutes to toast the spices and release their oils.
07 - Pour in the orange juice, lime juice, soy sauce, and agave nectar. Mix thoroughly to coat all the mushrooms evenly with the seasoning mixture.
08 - Transfer the mushroom mixture to a baking sheet lined with parchment paper, spreading it into an even layer.
09 - Bake for 15 minutes, flipping halfway through cooking, until edges are crispy and mushrooms are golden brown with a caramelized exterior.
10 - Serve hot with warm corn tortillas and your favorite toppings such as chopped cilantro, diced red onion, lime wedges, or avocado slices.

# Expert Hints:

01 -
  • The shredded oyster mushrooms develop this incredibly meaty texture that honestly fooled more than a few carnivores at my last taco night
  • You get all those smoky, citrusy carnitas flavors without spending hours slow cooking pork
02 -
  • The baking step is not optional, it transforms the mushrooms from good to absolutely incredible by creating those crispy caramelized edges
  • Do not skip the shred, pulling the mushrooms apart by hand creates way more surface area for the spices to cling to
03 -
  • If your mushrooms are very wet after cleaning, pat them dry with paper towels before shredding so they brown better instead of steam
  • Let the finished carnitas rest for a few minutes before serving so the flavors can settle and redistribute

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