Disclosure: I was given some Maitake Frondosa Mushrooms from Mycopia Mushrooms to create this recipe.
Below is a transcript of the video above. The full recipe is listed after the transcript.
This carnitas taco may look like it's made with shredded pork but it's really made with mushrooms. The mushroom I'm using is the Maitake Frondosa from Mycopia Mushrooms. This mushroom comes in a leafy cluster and you can cook it as a whole cluster or chopped up. Thank you to Mycopia mushrooms for sponsoring this video and providing the mushrooms for this recipe.
I'm going to make the cilantro lime crema first by taking some cashews and soaking them in water overnight to soften them. The cashews are what gives the crema its creamy texture. Add the soaked cashews in a food processor or blender as well as some water, lime juice, cilantro, garlic, and salt and blend until creamy. Store in the refrigerator until you're ready to use.
To make the tacos I'm taking two clusters of Maitake Mushrooms and cutting the ends off and slicing them into strips. I'm going to slice an onion as well. For the carnitas seasoning combine chili powder, oregano, liquid smoke, cumin, onion powder, salt, garlic, lime juice and orange juice and whisk together.
Heat a pan over medium-high heat and add some low sodium vegetable broth to the pan. Add the Maitake Mushrooms and arrange them in a single layer. Cook for five minutes then turn the mushrooms over and continue to cook for another five minutes. If pieces of the mushrooms get stuck on the bottom of the pan, deglaze the pan. To deglaze the pan, add 2 tablespoons of vegetable broth and scrape the pieces off of the pan and mix it in with the rest of the mushrooms. Add the onions and continue to cook for another 10 minutes, stirring the mushrooms and onions and deglazing the pan every 5 minutes.
Once the mushrooms are darker in color, add the marinade to the pan and cook for 5 minutes. Don't let the mushrooms dry out. If they start to dry out add some more vegetable broth.
Assemble the taco by taking a sprouted grain or whole wheat tortilla and adding the mushrooms, some avocado and drizzling some crema on top. You can add all of your favorite toppings to the taco as well. I hope you enjoy eating these carnitas as much as I do!
Learn more about Mycopia Maitake Frondosa Mushrooms and their other mushroom varieties here.
Mushroom Carnitas with a Non-Dairy Cilantro Lime Crema
Get the printable recipe here.
Yield: 4-6 servings
8 oz Mycopia Maitake Frondosa mushrooms
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon onion powder
4 garlic cloves minced
¾ teaspoon salt
½ teaspoon liquid smoke
1 tablespoon lime juice
½ cup orange juice
1 small onion sliced
2 tablespoons plus 1 cup low sodium vegetable broth
4-6 whole wheat or sprouted grain tortillas
1 avocado sliced for topping
cilantro lime crema for topping (see recipe below)
Cilantro Lime Crema:
¾ raw cashews
¼ cup lukewarm filtered water
2 limes juiced
3 tablespoons cilantro chopped
1 teaspoon garlic minced
¼ teaspoon salt
Cilantro Lime Crema:
1. In a bowl, add the raw cashews and lukewarm water, enough to cover all the cashews. Cover the bowl and let the cashews soak overnight.
2. Strain the water and put the soften cashews in a high-speed blender or food processor. Add the water, lime juice, cilantro, garlic and salt and blend until smooth.
3. Store in the refrigerator until ready to use.
1. Cut the ends off the maitake mushrooms and slice lengthwise into strips. Set aside.
2. In a bowl, add the chili powder, oregano, cumin, onion powder, garlic, salt, liquid smoke, lime juice and orange juice.
3. Whisk together until combined and set aside.
4. Heat a pan over medium high heat. Add two tablespoons of the vegetable broth to the pan.
5. Add the mushrooms to the pan and arrange them in a single layer. If you have cast iron press or something heavy, place it on top of the mushrooms so that they can cook evenly and sear. Cook for 5 minutes.
6. Turn the mushrooms over and continue to cook for another 5 minutes. If pieces of the mushrooms get stuck on the bottom of the pan, deglaze the pan. To deglaze the pan, add 2 tablespoons of vegetable broth to the pan. Scrape the pan and mix in the pieces with the rest of the mushrooms.
6. Add the onions and continue to cook for another 10 minutes stirring the mushrooms and onions and deglazing the pan every 5 minutes.
7. Once the mushrooms are darker in color, add the marinade to the pan and let cook for 5 minutes. Don’t let the mushrooms dry out.
8. Remove from heat.
9. Add some of the mushrooms to the tortilla and top with avocado and a dollop of the crema. You can add your favorite toppings as well.
10. Serve and enjoy!