0 from 33 votes
Mushroom Carnitas with Magical Green Sauce
Imagine your favorite crispy carnitas but made with mushrooms! Vegetarians rejoice - this is bananas good!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 4 people
Calories: 647 kcal
Course:
Side Dish
Cuisine:
American , Mexican , Tex-Mex
Ingredients
For the Magical Green Sauce
- ½ pounds fresh jalapeños, stems removed (you can remove seeds if you want less heat)
- ½ yellow onion
- 3 cloves garlic
- ¾ cup grapeseed oil (or canola oil)
- ½ teaspoon kosher salt
- 1-2 teaspoons red wine vinegar
For the Mushroom Carnitas
- 2 pounds king oyster mushrooms, wiped clean
- 2 ½ teaspoons ground coriander
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried Mexican oregano
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 teaspoons Worcestershire sauce
- ½ 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
- 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 ½ cup cooking liquid and allow to cool 15 min.
- 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.
- 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.
- Remove from the blender, allow to cool and place in an airtight container in the fridge for about a week. (Makes 2 cups)
Cup of Yum
For the Mushroom Carnitas
- Preheat the oven to 400 F and spray two baking sheets with cooking spray
- 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.
- In a medium bowl combine dry spices, Worcestershire, 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
- Place the mushrooms onto the baking sheet with the chopped onions and roast in the oven about 30-40 minutes until crispy and golden, stirring every 10 minutes. Check the mushrooms every 5 minutes starting at the 30 minute mark, once they are golden and crispy, they are done. Remove from oven and set aside.
- Add lime juice and adjust seasoning with salt and pepper.
- Serve in warm charred tortillas with chopped onion, cilantro, limes and magical green sauce.
Notes
- Feel free to add your favorite toppings! Though obviously cheese, sour cream, etc. won't be vegan.
Nutrition Information
Calories
647kcal
(32%)
Carbohydrates
34g
(11%)
Protein
10g
(20%)
Fat
57g
(88%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
30g
Monounsaturated Fat
17g
Sodium
1252mg
(52%)
Potassium
1374mg
(39%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Vitamin A
795IU
(16%)
Vitamin C
89mg
(99%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 647
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 57g | 88% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 30g | 176% |
| Monounsaturated Fat | 17g | 85% |
| Sodium | 1252mg | 52% |
| Potassium | 1374mg | 29% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 89mg | 99% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.