Vegan King Oyster Mushroom Carnitas Ⓥ

  • 4 large king oyster trumpet mushrooms
  • 1 tsp olive oil
  • 1 small red onion, sliced
  • 1 bell pepper, diced
  • 5 garlic cloves, minced
  • 1 tbsp tamari, or soy sauce
  • 1/4 cup orange juice
  • 1 tsp vegan Worcestershire sauce
  • Juice of 1 limes
  • 3/4 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • pinch of salt & pepper

  1. Preheat oven to 400F.  Wipe mushrooms clean with a damp paper towel, making sure to remove any dirt.  Cut 1/2 inch off of both the tops and bottoms of the mushrooms and then cut them into thin slices.  Use two forks to shred the mushrooms stems so they look like a pulled “meat.” Some people prefer to shred them with their fingers.
  2. Heat a large skillet over medium heat and add the olive oil, shredded mushrooms, pepper, onion, garlic, tamari & vegan Worcestershire sauce.  Cook for about 5 minutes so the mushrooms, pepper & onions soften.
  3. Add the orange juice, lime juice and spices.  Mix well to coat & combine. let it simmer about 5-7 minutes, until sauce has thickened.
  4. Next, remove from heat & spread the mushroom mixture out in one layer on a large sheet pan.  Bake until crispy, 15-20 minutes, shaking pan once in the middle. I also broil on high for a couple of minutes at the end!
  5. Serve in salads, tacos, burritos, nachos or more! Garnish with any (vegan of course) sour cream, shredded cheese, cabbage, avocado, salsa, or even make this:

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