Vegan Carnitas with Mushrooms

These Vegan Carnitas with Mushrooms are flavorful, crispy and so delicious!  You can use them in tacos, nachos, salads and much more!  They’re even loved by mushroom haters!

 I’m so excited about these Vegan Carnitas with Mushrooms!  If you’ve been around here for a while, you know that I don’t care for mushrooms very much.  I think this might only be my third recipe on the site that contains mushrooms.  But, I have to say that these mushroom tacos are AMAZING!  They’re so flavorful and the texture is crispy and amazing!

WHAT ARE CARNITAS?

I’m so excited about these Vegan Carnitas Tacos!  The word Carnitas means, little meats, and it is a dish of Mexican cuisine.  Carnitas are made by simmering pork in oil or lard until softened and tender.  Traditionally, they’re also cooked with citrus juice and spices. 

Today, I’m sharing my Vegan Carnitas Recipe with you and they’re made with king trumpet mushrooms instead of pork.  These mushrooms are shreddable and crisp up nicely in the oven!  I’ve added lots of delicious spices that bring tons of flavor to this recipe.  This recipe is definitely not a traditional carnitas recipe!  I did so some recipe research though and I tried to use a lot of the traditional flavors and spices, so I hope you enjoy my version!

MUSHROOM CARNITAS RECIPE INGREDIENTS & SUBSTITUTIONS

• King Oyster Mushrooms – King Oyster Mushrooms have a small, thin top and a long, large stem.  I’ve been able to find them at Natural Grocers and my small local market.  If you can’t find them at your regular grocery store I would check somewhere with more selection, like Whole Foods.
• Onion & Garlic – Onion and garlic are cooked with the mushrooms and add great flavor.
• Tamari – I like to add Tamari for a little umami flavor.  It goes well with mushrooms and adds some salt.  You could also use soy sauce.
• Citrus Juice – This recipe calls for a mixture of fresh orange juice and lime juice.  I would strongly suggest using freshly squeezed to avoid any added sugar.  If you don’t have any lime juice you could use lemon juice instead.
• Spices – I use a lot of spices in this recipe but they add so much flavor!  This recipe calls for cumin, onion & garlic powder, dried oregano, chili powder, smoked paprika and salt and pepper.

HOW TO MAKE VEGAN CARNITAS WITH MUSHROOMS

These Mushroom Carnitas are so easy to make!

1. You start by cutting off about 1/2 inch of the bottom of the mushroom.  Then, I like to cut the top and thinly slice it and use two forks to shred the mushroom stem.  I start shredding with the forks and then use my fingers to break the mushrooms apart into thin strips.  I like to make the strips pretty thin so they get nice and crispy in the oven.
2. Next, I cook the shredded mushrooms in a pan with some olive oil, onion,  garlic and tamari until softened.  Then, you add in the orange juice, lime juice and all the spices.  Cook mushrooms until the sauce thickens and coats the mushrooms nicely.
3. Lastly, Spread mushrooms out on a large sheet pan so that they’re not on top of each other and bake until nice and crispy!
4. Once the carnitas are finished cooking, you can enjoy them in tacos, nachos, burritos and so much more!

RECIPE FREQUENTLY ASKED QUESTIONS

• Can I use a different kind of mushroom?  These King Trumpet Mushrooms are the only ones that I’ve found that shred really well like this and have a mild flavor so I would really recommend using them.  But, if you absolutely can’t find them you could use a different kind of mushroom and just thinly slice them.  
• How many tacos does this recipe make?  The mushrooms do cook down quite a bit so, when you use 9.5 ounces of mushrooms it makes about 4 tacos.  If you want more tacos, you can easily double the recipe or you could add a can of beans to make the mushrooms go a little further.
• What if I don’t have all the spices that the recipe calls for?  I understand that it’s a lot of spices!  Some grocery stores have a bulk spice section which is great when you just need small amounts.  If you don’t have all the spices call for, you can substitute what you have on hand.  The recipe might taste a little different than mine but that’s ok!
• Can I freeze these vegan carnitas?  I haven’t frozen them myself, but I know that mushrooms do freeze well so I think they could be frozen.
• How long do these last in the refrigerator?  I would keep them for about 3-4 days.
• How do I re-heat these mushroom carnitas?  You can re-heat in the microwave, stovetop with a little bit of olive oil or in the oven.  If re-heating in the oven, just be careful not to burn them since they’ve already been crisped in the oven.

LOOKING FOR MORE DELICIOUS VEGAN TACO RECIPES?

Blackened Zucchini Tacos

Vegan Black Bean Tacos

Buffalo Cauliflower Tacos with Ranch Slaw

BBQ Cauliflower and Chickpea Tacos with Lime Slaw

BBQ Black Bean Tacos

CHECK OUT EXACTLY HOW I MAKE THESE VEGAN CARNITAS TACOS BELOW!

*The mushrooms do cook down quite a bit so, when you use 9.5 ounces of mushrooms it makes about 4 tacos.  If you want more tacos, you can easily double the recipe or you could add a can of beans to make the mushrooms go a little further.

Vegan Carnitas with Mushrooms

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★★★★★

5 from 1 reviews

• Author: She Likes Food
• Total Time: 55 minutes
• Yield: 4 Tacos 1x
• Diet: Vegan

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Description

These Vegan Carnitas with Mushrooms are flavorful and crispy!  They’re perfect for making delicious vegan tacos with.

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Ingredients

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• 9.5 ounces king trumpet mushrooms
• 1 tsp olive oil
• 1/2 white onion, thinly sliced
• 2 large cloves garlic, minced
• 1 tablespoon tamari, or soy sauce
• 2 tablespoons freshly squeezed orange juice
• Juice of 1 limes
• 3/4 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp granulated garlic
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt, or more to taste
• 1/4 tsp black pepper

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Instructions

1. Pre-heat oven to 400 degrees F.  Wipe your mushrooms with a damp towel to remove any dirt.  Cut about 1/2 inch off the bottoms of the mushrooms and discard.  Cut the tops off the mushroom and thinly slice them.  Use two forks to shred the mushrooms stems into thin pieces.  I like to start with the forks and them use my fingers to pull them apart.
2. Heat a large skillet over medium heat and add olive oil, shredded mushrooms, onion, garlic and tamari.  Cook until mushrooms and onions have softened, about 5 minutes.
3. Next, add the orange juice, lime juice and all the spices.  Mix until everything is combined and cook until sauce has thickened, 5-7 minutes.
4. Once sauce has thickened and coats all of the mushrooms, place the mushrooms on a large sheet pan and spread out so they’re all in one layer.  Bake mushrooms until nice and crispy, 15-10 minutes, flipping once.
5. Use carnitas in tacos, burritos, nachos and more!  To assemble the tacos you see in this post, warm corn tortillas on the stovetop, spread with guacamole, add carnitas and top with onion, cilantro, jalapeño and cabbage.

Notes

***This recipe makes about 4 tacos, BUT it can easily be doubled or tripled to make more!

• Prep Time: 20 mins
• Cook Time: 35 mins
• Category: Dinner
• Method: Oven, Stovetop
• Cuisine: Mexican

Keywords: Vegan Carnitas with Mushrooms