Prep Time: 25 mins
Cook Time: 45 mins
Serves : 6 servings
FOR THE MUSHROOM CARNITAS:
1000g FreshlyGrounds oyster mushrooms, cleaned
4 cloves garlic, peeled and crushed
1/2 cup orange juice
1/4 cup lime juice
1 Jalapeno Pepper, chopped,
1 tablespoon ground cumin
1 teaspoon Kosher salt, plus more to taste
2 teaspoons olive oil, plus more as needed
1 dry bay leaf
1/4 cup mayonnaise or vegan mayo
Chilli sauce of choice, to taste
Corn or flour tortillas
1 very small head red cabbage, sliced
1 small white onion, chopped
1 large avocado, sliced
Fresh coriander leaves
In a large, heavy bottomed dutch oven or pot, combine all of the mushroom carnitas ingredients, and add water to mostly cover the mushrooms.
Bring to a boil over medium-high heat, then reduce to a gentle boil until the mushrooms have softened and most of the liquid has been absorbed, about 30 minutes, stirring occasionally. Test to see if the mushrooms can be pulled apart easily with two forks. Pull the mushrooms and add them back to the pot. Drizzle with additional oil, as needed, and increase the heat to gently fry the edges of the mushrooms. If you’re having trouble getting your mushrooms to crisp, transfer them to a rimmed baking sheet and grill them until beginning to blacken.
Before serving, mix the mayo with chilli sauce, to taste.
Serve the mushroom carnitas inside of tortillas, with all of the toppings and a drizzle of chipotle mayo.
Adapted from http://hostthetoast.com