Oyster Mushroom Carnitas

This recipe was so flavourful and we can't wait to make it again. This Mushroom Carnitas recipe is from the Big Vegan Flavor Cookbook by Nisha Vora. 

Serves 4 | Makes about 10 tacos

2 lbs of oyster mushrooms (we used blue oysters)

4 tbsp avocado oil

3 tsp kosher salt (can reduce, we found recipe a bit on the salty side)

fresh ground black pepper

1 can black beans, drained, rinsed and dried well

2-3 tbsp fresh orange juice

4-6 tbsp lime juice

3/4 cup chopped cilantro 

1 1/2 tsp ground cumin

1 1/2 tsp smoked paprika

1 1/2 chili flakes (can omit to make mild)

1 1/2 tsp dried oreganco

1-2 tsp chili powder (can omit to make mild)

1/2 tsp garlic powder

1/2 tsp onion powder

1. Preheat oven to 425 deg F, you'll need space for 2 sheet pans. 

2. Cut or tear oyster mushrooms into thin strips.

3. Transfer to large bowl and and 2 tbsp of oil, toss well to coat. Add 2 tsp of salt and black pepper and toss to combine. Divide among 2 parchment paper lined or oiled sheet pans. Space out in a single layer and bake for 15 minutes.

4. Combine beans, 1 tbsp oil, remaining salt and pepper in the same bowl. 

5. Remove shrooms from oven and stir. Scatter beans across both pans. Rotate 180 degs and switch top and bottom racks and bake for about 15 mins more. Watch for shrooms to be browned and crispy, beans will also crisp. 

6. Make spice blend in a small bowl. 

7. In large pan, heat remaining oil on medium-low. Then add spice blend, bloom the spices for about 30 seconds while stirring. Then add the mushrooms and beans, stir till no spice clumps remain. Tranfer to large bowl and add orange juice, lime juice and cilantro. Toss well, taste and adjust flavour if needed. Enjoy with your favourite taco fixings! 

8. To reheat, roast in oven at 350 deg F for 10 mins or till warmed through.