Mushroom Carnitas

Ingredients

• 2 lbs. (approximately) of oyster mushroom clusters*
• 1 large, white onion, frenched or thinly sliced as you like.
• 4 Tbsp. lime juice
• 1 C. beer
• 1/2 C. orange juice
• 4 tsp. garlic powder
• 4 tsp. ground cumin
• 2 tsp. Mexican oregano
• 2 tsp. kosher salt (divided)
• 1 tsp. black pepper, freshly ground
• Extra salt, orange juice, and lime juice for seasoning adjustment
• Peanut, vegetable, or other neutral oil

Instructions

1. Heat a large, heavy skillet (cast iron) over medium high heat.
2. Heat oven to 375’F.
3. Combine lime juice, beer, orange juice, garlic powder, cumin, oregano, black pepper, and 1 tsp. of kosher salt in a medium sized bowl.
4. Add a little oil to coat the skillet.
5. Working in batches, add clusters of mushrooms in a single layer to the skillet. Sprinkle some of the reserved salt over the mushrooms.
6. Place another heavy pan on top of the mushrooms. As the mushrooms start to steam and soften, using a towel to protect your hand, begin to add firm pressure to the top pan – shifting the pan around as necessary. Leave the pan atop the mushrooms to continue pressing and compressing the mushrooms. Continue to press every 30-60 seconds or so. You should see a good amount of water draining into the pan and evaporating.**
7. After 5 minutes or so, check the mushrooms. They should be very flat, and golden brown. If not, continue cooking until they reach this stage.
8. Flip the mushrooms and repeat the pressing technique until they reach a flat, and golden brown state.
9. Remove the mushroom clusters from the pan and slice into thin strips. Add to the orange juice mixture and allow to marinate.
10. Repeat cooking and slicing the mushrooms until all of the clusters are in the marinade.
11. Kill the heat on the skillet. Add the onion to the hot pan and allow the onion to “deglaze” the pan, pick up some color, etc.
12. Spread the mushrooms and onion in a single layer on a half-sheet pan.
13. Roast in the oven for 15 minutes. Remove, stir, and return to the oven.
14. Increase heat to 425’F and cook for 10-15 minutes more. Taste for tenderness and texture.
15. When done, remove and taste for seasoning. Add a little salt, pepper, and any lime and orange juice you think it needs.
16. Serve as tacos, burritos, tostadas, etc. with your favorite Mexican accompaniments.

Notes

* You should be able to use a variety of mushrooms with this recipe; portabellos, king oyster, or even crimini or white button mushrooms.

** I learned this technique from Wicked Healthy Kitchen and it’s my new favorite way of treating mushrooms. Two videos showing this technique.

https://youtu.be/w1nvEd7SDqc
https://youtu.be/v-5ABYcopAE

Based on recipes above as well as: https://www.gimmesomeoven.com/mushroom-carnitas/

Extras