Go Back
+ servings
Mushroom Carnitas Taco from www.whatsgabycooking.com (@whatsgabycookin)
Print Recipe
5 from 8 votes

Mushroom Carnitas with Magical Green Sauce

Imagine your favorite crispy carnitas but made with mushrooms! Vegetarians rejoice - this is bananas good!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: Mexican, Tex Mex, Southwestern
Servings: 4 people
Author: Gaby Dalkin

Ingredients

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

For the 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
  • Flour tortillas for serving
  • chopped onion, cilantro, magical green sauce and a squeeze of fresh lime for garnish

Instructions

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)

For the Mushroom Carnitas

  • Preheat the oven to 400 F and spray two baking sheets with cooking spray
  • Shred the mushrooms by removing the cap with a sharp knife and slice thin, with a fork shred the stem of the mushroom into strips of varied sizes, some thin, some thick.
  • In a medium bowl combine dry spices, orange juice, salt and 4 tablespoons olive oil. Add in the shredded mushrooms 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 30-40 minutes until crispy and golden, stirring every 10 minutes. Check the mushrooms every 5 minutes starting at the 30 minute mark, once they are golden and crispy, they are done. Remove from oven and set aside.
  • Add lime juice and adjust seasoning with salt and pepper.
  • Serve in warm charred tortillas with chopped onion, cilantro, limes and magical green sauce.