Mushroom Carnitas

Ingredients

• 6 cups of king oyster mushrooms
• 1 Tbsp oregano
• 1 Tbsp onion powder
• 2 Tbsp garlic powder
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 cup orange juice
• Juice of 1 lime
• 3/4 cup vegetable broth
• 2 Tbsp maple syrup or date paste
• 1/2 cup yellow onion, diced
• 4 cloves garlic, crushed
• salt & pepper to taste
• 1 lime cut into wedges for serving

Instructions

• Preheat oven to 425 degrees F.
• Trim the ends of the mushrooms. Cut off the mushroom caps and thinly slice. Use a fork to shred the mushroom stems. If using regular oyster or shiitake mushrooms, thinly slice. Place in an oven-safe baking pan.
• In a small bowl, combine the oregano, onion powder, garlic powder, chili powder, cumin, coriander, orange juice, lime juice, vegetable stock, and maple syrup (or date paste).
• Drizzle the marinade over the mushrooms and toss gently until evenly coated. Let the mushrooms sit in the marinade for 15-20 minutes while the oven heats.
• Bake marinated mushrooms for 30 minutes or until slightly crisp, stirring halfway through for even cooking.
• In a large heated skillet, sauté onions for 5 minutes. Add garlic and cook for 3 minutes or until onions are caramelized. Add cooked mushrooms and sauté for 3 minutes. Add salt and pepper to taste. Serve with fresh lime wedges.

TIPS

• You may use oyster, shiitake, or button mushrooms in place of the king oyster mushrooms.
• You may use jackfruit or soy curls in place of mushrooms.
• Serve with Mexicrema dressing