Mushroom Carnitas Tacos

Mushroom Carnitas – have you even heard of something so incredible! This fully vegetarian version of carnitas is amazing. Crispy mushrooms with onions, a magical green sauce that you’ll want to drink and charred flour tortillas!! Get ready!

Mushroom Carnitas Taco from (@whatsgabycookin)

Ok so let’s talk about carnitas. Typically carnitas are made by braising or simmering pork in oil or lard until tender and then crisped up under a broiler. We’ve eaten soooo many carnitas tacos in our day. And recently we’ve been on a mushroom kick so low and behold…. mushroom carnitas. Rather than braising the mushrooms in lard, we roast them with onions at high heat until they get crispy and delicious just like carnitas. OMG you guys.

Mushroom Carnitas Taco from (@whatsgabycookin)

Once the ‘shrooms are ready, then it all about that magical green sauce. It’s honestly the best sauce we’ve ever put here on WGC. It gives the basil vinaigrette a run for it’s money. Homemade creamy green hot sauce without any cream. It’s just emulsified roasted peppers and oil. PROMISE me you’ll try it. We’ve been eating it on everything for the past few months and I’m HOOKED.

Mushroom Carnitas Taco from (@whatsgabycookin)

Mushroom Carnitas Tacos with Magical Green Sauce

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Mushroom Carnitas – have you even heard of something so incredible! This fully vegetarian version of carnitas is amazing.

Gaby Dalkin
Prep Time:
Cook Time:
Total Time:
Main Course


  • 2 pounds oyster mushrooms, wiped clean
  • 2 1/2 teaspoons ground coriander
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons Worcestershire sauce
  • 1 orange, juiced
  • 4 tablespoons olive oil
  • 2 cups yellow onion, chopped
  • 1 lime, juiced
  • radishes, cilantro and chopped yellow onion to garnish
  • Small corn or flour tortillas, 4 1/2 inches in diameter

For the Magical Green Sauce

  • 1/2 pounds fresh jalapeños, stems removed (you can remove seeds if you want 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


  • Preheat your oven to 400 degrees F and spray two baking sheets with cooking spray
  • Slice the cap off of the mushrooms and slice the cap into thin strips. Then, shred the stem of the mushroom into strips of varied sizes, some thin and some thick. (same way you would shred chicken – oyster mushrooms you can easily tear with your fingers.)
  • In a medium bowl combine dry spices, orange juice, Worcestershire sauce, salt and 4 tablespoons olive oil. Add in the shredded mushrooms and 2 cups of chopped onions and toss to coat, let marinate 15-20 min while the oven comes to temperature.
  • Place the mushrooms onto the baking sheet and roast in the oven about 40-45 mins until crispy and golden, stirring every 10 minutes. Remove from oven add lime juice and adjust seasoning with salt and pepper.
  • Serve in warm charred tortillas with chopped onion, cilantro, limes and magical green sauce.

For the Magical Green Sauce

  • Place the peppers, onion and garlic in a medium saucepan and just enough water to cover. Place over medium high heat and bring to a simmer, reduce heat to maintain a simmer for about 15 minutes or until peppers pierce easily with a knife, soft not mushy. Drain, reserving 1/2 cup cooking liquid and allow to cool 15 min.
  • Put everything into a blender along with the salt, vinegar and begin to blend until smooth, adding in a little reserved cooking water if needed.
  • With the blender on medium low slowly pour in the oil in a steady stream. Continue to blend until the mixture is light and creamy.
  • Remove from the blender, allow to cool and place in an airtight container in the fridge for about a week. (Makes 2 cups)
Mushroom Carnitas Tacos with Magical Green Sauce: Chef Vision

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  1. Monika

    5 stars
    These look absolutely delicious! I can tell the magic green sauce is going to be magical!!

    • Jeanette

      5 stars
      I made it! Delicious!!! I had to go with sliced portabella mushrooms since my market didn’t have the other kind but it didn’t matter–so good!

  2. Alison

    If oyster mushrooms aren’t available, what other kind of mushroom would you suggest?

    • Gaby

      crimini, shiitake, any mushroom works they just won’t shred as easily so just slice them

  3. yocheved

    sounds really good! just making sure, use the mushroom caps and stems? caps slice and stems shred?it wasn’t totally clear, i really an excited to try this recipe though!

  4. Barbara Gabbe-Harris

    Hi Gaby, is the Green Sauce “hot”? Not sure about the jalapeños …for my taste buds…could I substitute something else?

    • Gaby

      it’s def got a kick!! You could use a different salsa if you prefer!

  5. CJ | A Well-Read Tart

    I love this idea!!!! I’m not a huge fan of pork, but I love how flavorful carnitas are. And, I looooooooooove mushrooms. Like, seriously love. So combining these two sounds perfect!!!! Definitely trying this recipe the next time my husband is out of town, haha (he hates mushrooms). Thanks for sharing!

  6. Jennifer

    Definitely trying this. Cooked (& loved) my way through your last cookbook. Over a year ago we eliminated meat (& most dairy). The only meat I miss is carnitas and salmon. This looks amazing and can’t wait to try.

  7. Lori Pryt

    5 stars
    This was soooooo delicious!!!! I’ll definitely make it again!!!!
    One problem …. I bought all the ingredients to make this; but there was nothing in the actual cooking instructions about when/where to add the Worcestershire sauce. I didn’t even realize I didn’t use it, until after it was all done cooking.
    I imagine it was suppose to be part of the marinade?
    Let me know, so when I make it again, I can add it in – thanks!!!

  8. bec

    yesterday i made the magical green sauce. curious as to why it requires so much oil? i ended up using 1/2 C rather than the 3/4C…i thought maybe it was a misprint:)

    • Gaby

      That’s just the ratio I loved best! You can certainly use less and it will be more potent! But I also like to keep it stocked in the fridge at all times to drizzle on basically everything under the sun so more is more 🙂

  9. Barb

    Would this be good next day? Looking for yummy meal prep recipes. This looks delicious!!!

  10. Dave S.

    5 stars
    Made with portobellos and Criminis, otherwise followed the recipe exactly. Was a big hit with the famIly! Thanks for another great veggie recipe!

  11. Susie

    Delicious! There’s sooo much extra sauce though. Do you think it would freeze well?