Mushroom Carnitas Tacos

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Bingo! I really feel like I nailed this one. Tacos filled with meaty crispy carnitas made with king oyster mushrooms! I think this might just be my new favorite recipe. As I write this I’m thinking about when can I restock on king oyster mushrooms so I can make these again…maybe today! I made these amazing mushroom carnitas in the Instant Pot, so it’s very easy to do. Press a few buttons, wait just a bit, then take them out and crisp them up in the broiler, and it’s on!

Since I’m pregnant I’m extra picky, and my relationship with some of my favorite foods has changed. I don’t have super strong aversions or cravings, but I’ve been a little less interested in some things, like mushrooms. That bums me out because mushrooms are such a great food to eat when you’re expecting. Now that I’ve got this mushroom carnitas recipe, I have all the reason in the world to eat them again! They’re a great source of niacin, vitamin D, folate, vitamin b6, riboflavin, and potassium. In all stages of life—including pregnancy—these are essential nutrients for health. The b vitamins found in king oyster mushrooms (niacin, folate, b6, and riboflavin) are especially important for fetal development. Food-sourced b vitamins are also great for promoting healthy energy levels in pregnant mamas. Now that I’m in the third trimester and still working, I see how that’s so important. Keep in mind you want to prioritize getting your vitamins and minerals from food rather than supplements. When you’re eating a balanced whole food vegan diet, that’s actually very easy to manage. Watch my latest “What I Eat in a Day” to see how I get all the nutrition I need in the third trimester.

So how do you turn mushrooms into crispy shredded carnitas (which are traditionally made with pig meat)? Mushrooms have magical properties, and king oyster (also known as king trumpet mushrooms) are extra special. Use a fork to shred them to replicate that shredded meat texture. It’s so easy! Then cook them with a blend of Mexican spices and citrus. Finally, transfer the cooked mushrooms to a baking sheet and broil until they’re crispy, vegan-meaty perfection. Watch the video below to see the step-by-step!!

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Mushroom Carnitas Tacos

Jenné

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.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

1x2x3x

• 1 lb packages of trumpet mushrooms equivalent 2 packs or around 16 oz
• 2 tbsp grapeseed oil
• 1/2 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 1/4 cup
• juice of 1/2 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
• 1/2 cup cilantro chopped
• 2 limes

Instructions

 

Instant Pot Instructions

• Shred the mushrooms with a fork, then set aside.
• 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.
• Add the mushrooms and the oregano, cumin, sea salt, and pepper. Stir well.
• Squeeze the oranges into the pot (being careful to catch any seeds), along with liquid aminos/soy sauce then stir again.
• Cancel the sauté and place the lid on the Instant Pot.
• Set the Instant Pot to pressure cook for 5 minutes, then allow it to release pressure naturally when done.
• Season to taste with more salt if needed.
• Use a fork to remove the mushrooms from the pot and the accumulated liquid, and place on a baking sheet lined with parchment paper.
• Broil for about 15 minutes, or until the top of the mushrooms is crispy and browned.

Fill the tacos

• Warm the tortillas over a stovetop flame, in the microwave wrapped in a damp paper towel, or in the oven wrapped in aluminum foil.
• Fill the tortillas with avocado, shredded red cabbage, jalapeño pepper, tomatoes, pickled onions, cilantro, and fresh lime juice.

Stovetop Instructions

• Shred the mushrooms with a fork, then set aside.
• 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.
• Add the mushrooms and the oregano, cumin, sea salt, and pepper. Stir well.
• Squeeze the oranges into the pot (being careful to catch any seeds), along with liquid aminos/soy sauce then stir again.
• 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.
• Use a fork to remove the mushrooms from the pot and the accumulated liquid, and place on a baking sheet lined with parchment paper.
• Broil for about 15 minutes, or until the top of the mushrooms is crispy and browned.
• Fill tacos & serve.

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• curried red bean tacos with peach salsa

• jerk jackfruit tacos

• lentil tacos with mango guacamole

• crispy tofu tacos 

• Korean BBQ jackfruit tacos