Whole Food, Plant-Based Recipe Mushroom Carnitas

Recipe courtesy of Hilary Agin, PPMNY Community Member

Mushrooms are so good for you. Fun fact: Mushrooms are not even plants, but rather fungi! They contain prebiotic beta-glucan, which strengthens the immune system. Studies have shown that eating even one button mushroom a day is associated with over 60% reduction in breast cancer risk. This mushroom whole-food, plant based take on carnitas is amazingly flavorful and delicious.

Ingredients

For the filling

  • 6 cups sliced oyster or white button mushrooms (If you use Oyster mushrooms, you should shred them)

  • 3 cups sliced onions
  • 3 T seeded chopped jalapeno

For the sauce

  • 1 T date paste

  • 2 tsp red wine vinegar
  • ¼ tsp black pepper
  • 1 T lime juice
  • 1 tsp garlic powder
  • 2 tsp oregano
  • 1-1 ½ tsp cumin
  • 1 ½ tsp coriander
  • ⅛ tsp chipotle powder
  • ¼ cup orange juice
  • 1 finely minced garlic clove
  • 2 T tamari, low sodium

Instructions

1. Slice the vegetables and add to the sauce mix.
2. For the sauce mix all the ingredients in a bowl.
3. Using tongs or a spoon, ensure the sauce is fully absorbed and evenly distributed over the mushroom mixture.
4. Once mixed, place the mushroom/sauce mixture onto a parchment lined cookie sheet.
5. Bake at 400°F for 25-30 minutes or until soft and cooked to your liking. Flip/mix after about 15-20 minutes and then finish cooking.
6. Place cooked vegetables onto corn tortillas.
7. Feel free to top with avocado, fresh cilantro, hot sauce and/or a plant-based plain yogurt.