Description
Make restaurant-worthy mushroom carnitas at home with just 10 ingredients and about 30 minutes of time. Juicy shredded oyster mushrooms sautéed in a simple citrus marinade then broiled until crispy on the edges. Enjoy this vegan carnitas recipe in tacos, burrito bowls, nachos, and more!
Ingredients
- 1 lb king oyster mushrooms, shredded
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 1 teaspoon salt, divided
- ½ cup vegetable broth
- Juice of 1 orange, about ⅓ cup
- Juice of 1 lime, about 1 tbsp
- 1/4 cup brown sugar
- 6 cloves garlic, minced
- 2 teaspoons oregano
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- Optional: 1 large bay leaf
Equipment
- Mixing bowl
- Large skillet
- Spatula
- Baking sheet
Instructions
- Prep the carnitas marinade. In a medium bowl, add the vegetable broth, orange juice, lime juice, brown sugar, garlic, oregano, cumin, coriander, 1/2 teaspoon of salt and optional bay leaf. Whisk together until combined and set aside.
- Sauté the onions. Heat the oil in a large skillet over medium heat. Once warm, add the onion and the remaining 1/2 teaspoon of salt. Sauté for about 6 minutes, or until the onions begin to brown.
- Brown the mushrooms. Add the mushrooms and cook, stirring occasionally, for another 5 minutes or until they are lightly brown.
- Preheat oven to 425°F.
- Add the marinade. After 5 minutes, add the prepared sauce and mix. Simmer, stirring occasionally, until the liquid reduces and the marinade thickens into a jammy consistency, about 8-10 minutes.
- Bake. Transfer the shredded mushrooms to a baking sheet and spread out evenly. Bake for 10-12 minutes, until the mushrooms begin to char lightly and develop crispy edges.
- Serve. Enjoy these mushroom tacos while warm in corn tortillas with your favorite toppings, or as desired.
Notes
- Storage: Leftover mushroom carnitas will be kept for up to 4 days in an airtight container in the refrigerator.
- Freezing: Oyster mushroom recipes don’t tend to freeze well due to the high water content in the mushrooms.