Mushroom Carnitas Tacos
 
Prep time
Cook time
Total time
 
Mushroom carnitas instructions for Instant Pot and stove top below. You'll have some excess liquid after cooking the mushrooms. You can use this flavorful juice to season rice or a bean salad––both are great side dishes for these mushroom carnitas. You can find king oyster mushrooms (or trumpet mushrooms) at your local Asian grocery store, or at some farmer's markets. Asian grocery stores usually have great prices on these otherwise harder-to-find mushrooms.
Author:
Serves: 4
Ingredients
  • 1 lb packages of trumpet mushrooms (equivalent 2 packs or around 16 oz)
  • 2 tbsp grapeseed oil
  • ½ yellow onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded & minced
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp sea salt + more to taste
  • 1 tsp freshly ground black pepper
  • juice of 1 orange (about ¼ cup)
  • juice of ½ lime (about 2 tbsp)
  • 1 tbsp liquid aminos or soy sauce
Tacos:
  • 8 corn tortillas
  • 2 avocados, sliced
  • 1 cup shredded red cabbage
  • 1 jalapeno pepper, thinly sliced
  • 1-2 ripe tomatoes, diced
  • pickled onions [link to recipe]
  • ½ cup cilantro, chopped
  • 2 limes
Instructions
Instant Pot Instructions
  1. Shred the mushrooms with a fork, then set aside.
  2. Turn the Instant Pot to sauté and add oil. Give the oil about 3 minutes to warm up, then add the onions, garlic, and jalapeño pepper. Sauté until onions are soft.
  3. Add the mushrooms and the oregano, cumin, sea salt, and pepper. Stir well.
  4. Squeeze the oranges into the pot (being careful to catch any seeds), along with liquid aminos/soy sauce then stir again.
  5. Cancel the sauté and place the lid on the Instant Pot.
  6. Set the Instant Pot to pressure cook for 5 minutes, then allow it to release pressure naturally when done.
  7. Season to taste with more salt if needed.
  8. Use a fork to remove the mushrooms from the pot and the accumulated liquid, and place on a baking sheet lined with parchment paper.
  9. Broil for about 15 minutes, or until the top of the mushrooms is crispy and browned.
Fill the tacos
  1. Warm the tortillas over a stovetop flame, in the microwave wrapped in a damp paper towel, or in the oven wrapped in aluminum foil.
  2. Fill the tortillas with avocado, shredded red cabbage, jalapeño pepper, tomatoes, pickled onions, cilantro, and fresh lime juice.
Stovetop Instructions
  1. Shred the mushrooms with a fork, then set aside.
  2. Warm a large pot over medium heat, and add oil. Once the oil is warm add the onions, garlic, and jalapeño pepper. Sauté until onions are soft.
  3. Add the mushrooms and the oregano, cumin, sea salt, and pepper. Stir well.
  4. Squeeze the oranges into the pot (being careful to catch any seeds), along with liquid aminos/soy sauce then stir again.
  5. Bring to a simmer on medium-low heat, and cover the pot. Cook for about 30 minutes, or until the mushrooms are tender and tasty. Season to taste with more salt if needed.
  6. Use a fork to remove the mushrooms from the pot and the accumulated liquid, and place on a baking sheet lined with parchment paper.
  7. Broil for about 15 minutes, or until the top of the mushrooms is crispy and browned.
  8. Fill tacos & serve.
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2018/12/mushroom-carnitas-tacos.html