King Oyster Mushrooms are the perfect meat substitute and star of these tacos. I have to admit, I had a love-hate relationship with mushrooms, and I didn't cook with them that often. I first learned about the trick of shredding King Oysters when I attended a Mexican cooking class this past January. I have since found a new respect for mushrooms, especially oyster mushrooms. I was amazed at what a great substitute it is for meat and how it absorbs all the flavors of the sauce without a mushroom taste. I am going to share the secrets and the best way to cook these meaty, pulled mushrooms that are sure to impress any carnivore. You can serve these oyster mushroom tacos with corn tortillas, Black Bean Stew and rice.
Why You’ll Love This Recipe
Mimics Pork
I am getting ready to host my first Vegan Asada in August and cannot wait to share the Mexican recipes from this event. I truly love the simplicity and wholesomeness of the ingredients. You will be amazed with how the mushrooms mimic shredded porq.
Taco Tuesday will never be the same
These shredded mushroom carnitas are an easy recipe and sure to become part of your vegetarian rotation.
taco bar
There are endless options of what you can serve including: black beans, Mexican street corn, guacamole, pico de gallo, shredded purple cabbage, and lime wedges. Make it fun!
Leftovers
I love to make rice bowls the next day and add other veggies like peppers, lettuce, kale, and broccoli to change it up.
Ingredient notes
- King Oyster Mushrooms - This can sometimes be challenging to find. Usually they are available in Asian supermarkets and I found mine at the Farmers Market.
- Dehydrated Guajillo and Sweet Chili Peppers - You can buy these in most supermarkets. They add so much color, heat, flavor and authenticity to the dish.
- Lime juice and sugar - The perfect combination of sweet and sour.
- Roasted Garlic - I roast the garlic on the stovetop for deeper flavor.
- Onions - Roasted onions add wonderful sweetness, depth, and flavor to the sauce.
- Roasted tomatoes - The tomatoes are a great base to the sauce and add balance, acidity, smokiness and sweetness once roasted.
- Spices - I like to keep this very simple with ground cumin, salt and black pepper.
Ingredients
how to Prepare the peppers and make the sauce
1. Deseed the peppers. Cook in a pan on the stovetop for 30-60 seconds on each side.
2. Remove from the pan and place in the bowl with the boiling water and let sit for 30 minutes.
3. Brush olive oil and salt on the onions, garlic and tomato and place in the skillet and cook until charred. Remove garlic as soon as the color changes.
4. Remove the peppers from the bowl and reserve the water.
5. Place all the peppers, garlic, tomato, onion, salt, pepper, and cinnamon into the vitamix or blender with 1 cup of the reserved pepper water. Blend for 45 seconds. Set aside.
6. Shred the stems of the mushrooms using a fork to pull individual strands apart.
7. Heat oil in a thick bottom pan and sear the mushrooms on high heat so they get nice and brown. Be sure to press down and release the liquid. Stir often. Remove from pan and set aside.
8. Heat oil in a pan and fry onion for about 8 minutes until soft and translucent. Stir often. Add the mushrooms to the pan and cook for another 3-4 minutes.
9. Add sauce, 2 cups of the reserved water, bay leaves, salt, pepper, and sugar to taste. Bring to a boil for 5 minutes.
10. Reduce the temperature to medium heat and cook for 30 minutes until sauce thickens.
Tips
- I add the sauce and spice after I have seared the mushrooms which saves time and does not affect the flavor.
- I prefer a heavy cast iron pan for searing the vegetables.
- Cook the oyster mushroom shreds on high heat to release the liquid.
Recipe Variations and Substitutions
- Olive oil can replace the neutral oil.
- Orange juice or maple syrup can be replaced instead of sugar.
- You can use corn tortillas instead of flour tortillas to make this gluten-free.
- Portobello and button mushrooms can be swapped out for King Oyster mushrooms. Adjust seasoning to taste.
Storage Tips
Leftover mushroom mixture can be stored in the fridge in an air-tight container for up to 3 days and reheated.
Serving Suggestions
- Place the mushroom carnitas in a large bowl and serve with warm tortillas, lime wedges, chopped red onion, red cabbage, pickled onions, and cilantro.
- If you are making a taco bar add some serve Pico de Gallo, vegan sour cream, and guacamole.
- They will make beautiful pulled porq sandwiches.
- Explore different cuisines using the shredded mushrooms as a base. Try replacing your gyros or stir fry with a soy sauce marinated.
FAQs
All parts of this mushroom are edible.
These mushrooms are nutritious, low in calories and high in fiber.
King Oyster Mushroom Carnitas (porq) Taco Recipe
Ingredients
- 2 pieces King Trumpet Oyster mushrooms
- 1 piece large, thinly sliced white onion
- 4 cloves garlic
- 1 sweet chili dry pepper
- 1 Guaczilla dry pepper
- 1 large tomato quartered
- ½ large white onion quartered
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- 2 bay leaves
- 1 small bowl with 4 cups of boiling water water
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoons sugar
- 3 tablespoons neutral oil
- More salt to taste
Instructions
Prepare the peppers and make the sauce
- Deseed the peppers. Turn your stove on medium heat and place the peppers in a non-stick frying pan or cast iron skillet.
- Cook for 30-60 seconds on each side until it changes color. Remove the peppers from the pan and place in the bowl with the boiling water and let sit for 30 minutes.
- Brush olive oil and salt on the onions, garlic and tomato and place in the skillet and cook each side for about 2-3 minutes. Cook until charred. Remove garlic as soon as the color changes.
- Place the vegetables on medium-high heat and cook for about 5-7 minutes turning as necessary until they are charred. Remove the garlic as soon as it changes color as you do not want this to burn.
- Remove the peppers from the bowl and reserve the water. Place all the peppers, garlic, tomato, onion, salt, pepper, and cinnamon into the vitamix or blender with 1 cup of the reserved water. Blend for 45 seconds. Set aside.
- Shred the stems of the mushrooms using a fork to pull individual strands apart.
- Heat oil in a thick bottom pan and sear the mushrooms on high heat so they get nice and brown. Be sure to press down and release the liquid. Stir often -Remove from pan and set aside.
- Heat oil in a pan and fry onion for about 8 minutes until soft and translucent. Stir often. Add the mushrooms to the pan and cook for another 3-4 minutes.
- Add sauce, 2 cups of the reserved water, bay leaves, salt, pepper and sugar to taste. Bring to a boil for 5 minutes.
- Reduce the temperature to medium heat and cook for 30 minutes until the sauce thickens.
Video
Notes
- I add the sauce and spice after I have seared the mushrooms which saves time and does not affect the flavor.
- I prefer a heavy cast iron pan for searing the vegetables.
- Cook the oyster mushroom shreds on high heat to release the liquid.
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