Mushroom Carnitas with Magical Green Sauce
Imagine your favorite crispy carnitas but made with mushrooms! Vegetarians rejoice - this is bananas good!
Servings: 4 people
Ingredients
For the Magical Green Sauce
- 1/2 pounds fresh jalapeños, stems removed (you can remove seeds if you want less heat)
- 1/2 yellow onion
- 3 cloves garlic
- 3/4 cup grapeseed oil (or canola oil)
- 1/2 teaspoon kosher salt
- 1-2 teaspoons red wine vinegar
For the Mushroom Carnitas
- 2 pounds king oyster mushrooms, wiped clean
- 2 1/2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 1 1/2 teaspoons dried Mexican oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 teaspoons Worcestershire sauce
- 1/2 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 1/2 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)
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.