Oyster Mushroom Carnitas
These vegan “carnitas” are a game changer especially when cooking for those who aren’t too keen on the whole plant based vibe yet! They’ve got the crunchy and caramelized outsides, the melt in your mouth tenderness and flavor to match. I promise that this will become your new favorite meat replacement! It’s totally non-processed and so fresh!
If you can’t find oyster trumpet mushrooms, any oyster mushrooms will work. If you cant find oyster mushrooms, big portobellos sliced will do the trick too!
Enjoy these on tacos, a tofu scramble, chilaquiles, a big kale and quinoa salad or your fav burrito combo!
Scroll down for some photos on how I love to enjoy these vegan carnitas!
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Makes 2 cups mushroom carnitas:
The Goods:
3 large oyster trumpet mushrooms
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp chipotle powder
1 tsp granulated garlic
1/2 tsp salt
3/4 cup Big Tree Farms coco aminos
1/4 cup avocado oil
The Method:
Peel the mushrooms with your fingers from the bottom to the top like string cheese. Once you have little strips of your oyster mushrooms, place in a dish that can easily fit all of them.
In a mason jar, or a liquid measuring cup, add the rest of the ingredients and mix well.
Pour over the mushrooms, toss until coated and marinate for 30-60 minutes.
Heat a cast iron skillet (any skillet works well but cast-iron is my fav) until its hot to touch.
Over medium high heat, add the mushrooms and cook while stirring for about 10 minutes. Sides should be crispy and mushrooms should melt in your mouth.
Serve with tacos and a mango salsa or serve on a salad with grilled corn, radishes and quinoa.
Enjoy!
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