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Recipes » Main Dish » Mushroom “Carnitas”
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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

  • 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

  • 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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