5 from 6 votes
Mushroom Carnitas Taco from www.whatsgabycooking.com (@whatsgabycookin)
Mushroom Carnitas with Magical Green Sauce
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 

Imagine your favorite crispy carnitas but made with mushrooms! Vegetarians rejoice - this is bananas good!

Course: Side Dish
Cuisine: Mexican, Tex Mex, Southwestern
Servings: 4 people
Author: Gaby Dalkin
Ingredients
For the Magical Green Sauce
  • 1/2 pounds fresh jalapeƱos, 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
  1. 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.

  2. 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.

  3. 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.

  4. 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
  1. Preheat the oven to 400 F and spray two baking sheets with cooking spray

  2. 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.

  3. 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

  4. Place the mushrooms onto the baking sheet and roast in the oven about 40-45 minutes until crispy and golden, stirring every 10 minutes. Remove from oven and set aside.

  5. Add lime juice and adjust seasoning with salt and pepper.

  6. Serve in warm charred tortillas with chopped onion, cilantro, limes and magical green sauce.