Description
This Mushroom Carnitas recipe features tender, shredded king oyster mushrooms marinated in a blend of traditional Mexican spices, then roasted to golden crispiness. Paired with a vibrant, tangy Magical Green Sauce made from fresh jalapeños, onions, and garlic, this vegetarian alternative to classic carnitas delivers bold flavors and satisfying textures, perfect for tacos or casual meals.
Ingredients
Magical Green Sauce
- 1/2 pounds fresh jalapeños, stems removed (seeds optional for less heat)
- 1/2 yellow onion
- 3 cloves garlic
- 3/4 cup grapeseed oil (or canola oil)
- 1/2 teaspoon kosher salt
- 1-2 teaspoons red wine vinegar
Mushroom Carnitas
- 2 pounds king oyster mushrooms, wiped clean
- 2 1/2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 1 1/2 teaspoons dried Mexican oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 teaspoons Worcestershire sauce
- 1/2 orange, juiced
- 4 tablespoons olive oil
- 2 cups yellow onion, finely chopped
- 1 lime, juiced
To Serve
- Flour tortillas
- Chopped onion
- Cilantro
- Magical green sauce
- Fresh lime wedges
Instructions
- Prepare the Magical Green Sauce: Place jalapeños, half a yellow onion, and garlic cloves in a medium saucepan with just enough water to cover. Bring to a simmer over medium-high heat and maintain simmer for about 15 minutes until the peppers are soft and easily pierced. Drain, reserving 1/2 cup of cooking liquid, and allow the ingredients to cool for 15 minutes.
- Blend the Sauce: Transfer the peppers, onion, garlic, reserved cooking liquid, kosher salt, and red wine vinegar to a blender. Blend until smooth, adding more reserved water as needed to reach desired consistency.
- Emulsify with Oil: With the blender running on medium-low, slowly stream in the grapeseed or canola oil until the sauce becomes light and creamy. Remove from blender and allow to cool completely. Store in an airtight container in the refrigerator for up to one week (yields about 2 cups).
- Preheat Oven and Prepare Baking Sheets: Set the oven to 400°F (204°C). Spray two baking sheets with cooking spray to prevent sticking during roasting.
- Shred the Mushrooms: Remove the caps from the king oyster mushrooms with a sharp knife. Use a fork to shred the stems into strips of varied thickness, mimicking the texture of pulled meat.
- Combine Marinade and Mushrooms: In a medium bowl, mix ground coriander, garlic powder, dried Mexican oregano, ground cumin, kosher salt, freshly cracked black pepper, Worcestershire sauce, orange juice, and 4 tablespoons olive oil. Toss the shredded mushrooms in this marinade until well coated. Let the mushrooms marinate for 15–20 minutes while the oven heats.
- Roast the Mushrooms: Spread the marinated mushrooms evenly on the prepared baking sheets along with the chopped onions. Roast in the preheated oven for 30–40 minutes, stirring every 10 minutes to ensure even cooking. Begin checking for crispiness and golden color at the 30-minute mark, then every 5 minutes until the mushrooms are crispy and golden.
- Finish and Season: Remove the roasted mushrooms from the oven and transfer to a serving bowl. Add fresh lime juice and adjust seasoning with additional salt and pepper to taste.
- Serve: Warm the flour tortillas and fill them with the mushroom carnitas. Top with chopped onion, cilantro, a generous drizzle of magical green sauce, and a squeeze of fresh lime juice for garnish.
Notes
- Removing jalapeño seeds reduces heat without affecting flavor significantly.
- King oyster mushrooms are ideal for their meaty texture, but other oyster mushroom varieties can be used.
- Worcestershire sauce adds umami; ensure it is vegetarian if needed or substitute with soy sauce for vegan adaptation.
- Make the magical green sauce ahead of time to allow flavors to meld.
- Roasting times may vary slightly depending on oven; watch closely after 30 minutes for ideal crispness.
- Serve with warmed corn tortillas for gluten-free option.
- Store leftover sauce refrigerated up to one week in an airtight container.
