Vegan succulent and flavorful tacos that everyone will love! Shredded king oyster mushrooms are seasoned, cooked, and roasted to make satisfying and plant-based carnitas. Top with avocado, pickled onions, and cilantro, and serve with your favorite sides.
2tbspavocado oilor another neutral oil such as safflower or canola oil
1/2yellow oniondiced
4minced garlic cloves
1jalapeño pepperseeded & minced
1tbspdried oregano
2tspground cumin
1tspsea salt + more to taste
1tspfreshly ground black pepper
1/4 cupfreshly squeezed orange juice
2 tbsp freshly squeezed lime juice
1tbspsoy sauce or liquid aminos
Tacos:
8corn tortillas
2avocadospitted & sliced
1cupshredded red cabbage
1jalapeno pepperthinly sliced
1-2ripe tomatoesdiced
1/2cupchopped cilantro
lime wedgesto garnish
pickled onions to garnish
Instructions
Stovetop Instructions
Shred the mushrooms with a fork and set aside.
Heat a large pot over medium heat and add the oil. Once the oil is hot, add the onions, garlic, and jalapeño pepper. Sauté the mixture for 4-6 minutes, or until the onions are soft.
Add the mushrooms, oregano, cumin, sea salt, and pepper to the onion mixture. Stir well.
Add the orange juice, lime juice, and soy sauce to the vegetables and stir again.
Bring the mixture to a simmer on medium-low heat. Cover the pot and simmer for about 30 minutes or until the mushrooms are tender and the liquid has reduced.
Preheat the broiler to 500°F. Line a large rimmed baking sheet with parchment paper.
When the mushrooms have finished simmering, use a fork to remove them from the pot, straining them from the accumulated liquid. Place the mushrooms on the prepared baking sheet.
Broil the mushrooms for about 15 minutes, or until the mushrooms are crispy and browned.
Instant Pot Instructions
Shred the mushrooms with a fork, then set aside.
Turn the Instant Pot to the sauté setting and add the oil. Heat the oil for 3 minutes and then add the onions, garlic, and jalapeño pepper. Sauté for 4-6 minutes or until onions are soft.
Add the mushrooms, oregano, cumin, sea salt, and pepper to the onion mixture. Stir well.
Add the orange juice, lime juice, and soy sauce to the vegetables and stir again.
Cancel the sauté setting and lock on the Instant Pot lid.
Pressure cook the vegetables for 5 minutes. Naturally release the pressure at the end of the cooking time.
Preheat the broiler to 500°F. Line a large-rimmed baking sheet with parchment paper.
When the pressure has released from the Instant Pot, use a fork to remove the mushrooms from the pot, straining them from the accumulated liquid. Place the mushrooms on the prepared baking sheet.
Broil the mushrooms for about 15 minutes, or until the mushrooms are 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.
Top the tortillas with avocado, shredded red cabbage, jalapeño pepper, tomatoes, pickled onions, and cilantro. Squeeze with fresh lime juice and serve!
Notes
Storage Directions
Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days. For best results, store the oyster mushroom carnitas separately from the tortillas to prevent them from getting soggy. Leftover toppings do not keep well, so if you plan on having leftovers only prepare the amount of toppings you anticipate consuming fresh.
Freezing: Cool the carnitas and its extra juices to room temperature before moving to a freezer-safe container and freezing it for up to 3 months. Defrost in the refrigerator overnight.
Reheating: For best results, reheat the king oyster mushroom carnitas under the broiler for 5-10 minutes, or until heated through and crisp. Toast tortillas to serve and top with freshly prepared toppings.
Recipe Pro-Tips
Remove the mushroom liquid before broiling. The mushrooms will express moisture as they broil, so scoop the mushrooms from the cooking liquid with a fork or a slotted spoon to reduce added moisture and prevent the carnitas from being soggy.
Keep an eye on the mushrooms as they broil. Broilers can heat at varying strengths and have hot spots, so keep an eye on the vegetables as they roast. I recommend checking them every few minutes. Remove them from the oven as soon as they are crispy and golden brown.