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close up photo of vegan mushroom carnitas tacos in platter with limes

Vegan Mushroom Carnitas Recipe

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5 from 1 review

  • Author: Sweet Simple Vegan


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!


  • 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



  1. 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.
  2. 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.
  3. Brown the mushrooms. Add the mushrooms and cook, stirring occasionally, for another 5 minutes or until they are lightly brown.
  4. Preheat oven to 425°F.
  5. 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.
  6. 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.
  7. Serve. Enjoy these mushroom tacos while warm in corn tortillas with your favorite toppings, or as desired.


  • 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.