Mushroom Carnitas

Made on the stove top with all the classic flavors of traditional Mexican carnitas, then quickly caramelized under the broiler flames in the orange gravy for just a couple of minutes until crisp at the edges. Recipe adapted from Veggie Society. Serves 4.

Ingredients

• 1.5 lb chanterelle mushrooms (or oyster, porcini or shiitake mushrooms)

• 1/2 yellow onion - diced

• 4 cloves garlic - minced

• 1 tbsp oregano - dried

• 1 tbsp onion powder

• 1 tsp garlic powder

• 1/2 tsp red pepper flakes

• 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp ground coriander powder

• 1 orange - juiced

• 1/2 lime

• 1/2 tsp sea salt + more to taste

• 2-3 tbsp maple syrup (or agave) or to taste

• 3 tsp extra virgin olive oil or water

• 1/4 cup cilantro leaves

Instructions

1. Scrub and rinse all the dirt from the mushrooms really well. Allow them to drain well in a colander afterwards but don’t worry about them being wet, it is ok!

2. Use your hands and shred the chanterelles or oysters into thin strips lengthwise. They should come apart really naturally and easy.

3. Heat up your largest skillet over medium low flame. Add a splash of water or a drizzle of the olive oil together with the diced onion and a pinch of sea salt. Saute until translucent.

4. Add the shredded mushrooms to the skillet and toss to coat well. Cook together until wilted. Stir in the minced garlic, pepper flakes, oregano, cumin, chili, onion, coriander and garlic powders.

5. Pour in the orange juice and bring everything to a gentle simmer. Cook for a few minutes until reduced by half. Taste and adjust seasonings with more sea salt.

6. Meanwhile preheat your broiler.

7. Transfer the mushroom carnitas with all the juices to a broiler proof roasting dish and spread in one layer. Drizzle with the maple syrup and broil for 3 to 5 minutes until they start to caramelize at the edges. Keep a close eye on them so they don’t burn.

8. Serve with a squeeze of lime and sprinkled with the fresh cilantro. Enjoy!

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