This recipe has been probably one of my proudest moments since I began food blogging. I decided to attempt this one on a total whim. I was looking for some kind of taco for me and Andrew to eat for dinner one week and I had just bought some HUGE portobello mushrooms at the store that I did not really have a plan for. I figured I would take a stab at making a vegetarian version of one of my favorite types of taco meat, carnitas.
Carnitas are an insanely popular dish right now. You can obviously find them at any Mexican restaurant, but it’s also something that every hipster spot in the Chicago has tried to co-opt and add all kinds of crazy sauces and toppings too. I wanted to go simple with these but make my marinade as close to what classic carnitas would be. So, after lots of Internet research this is what I landed on and it came out perfect on the first try!
My marinade here has more spices than most carnitas recipes you find out there may have for two reasons, (1) because I’m using mushrooms instead of pork so you have to load up the flavor since you don’t have the pork fat and (2) because spices make the world go round and make everything more delicious, DUH!
I could have literally just ate this marinade with my fingers, but obviously, it’s also great on the mushrooms. I was also super unsure of whether this would work in the Crockpot because I have had some issues with mushroom recipes in the Crockpot before. But doing these portobellos whole with all the bold flavors in the marinade was just perfect. You’ll also be shocked when you pull them apart with the fork, how easy it is and how much it starts to resemble pulled meat. I’m telling you, mushrooms are a truly amazing vegetable.
This is one of those recipes that will convert the harshest mushroom critics. My measure for a good recipe is one that Andrew will tolerate since he used to hate mushrooms with a passion, this recipe not only did he tolerate, he loved it. I have to admit though, at this point, I feel like I fully converted him into a mushroom lover, but he’ll never admit it!
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Until Next Time,
Jackie
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Crockpot Mushroom Carnitas
- Prep Time: 15 mins
- Cook Time: 4 hours 20 mins
- Total Time: 4 hours 35 mins
- Yield: 12 tacos 1x
- Category: Dinner, Tacos
- Cuisine: Mexican, Vegetarian, Vegan
Description
A plant based version of this classic Mexican dish. Meaty portobello mushrooms slow cooked for hours is a bold, spicy marinade and served in a taco with cilantro and tomatoes.
Ingredients
Scale
- 4 portobello mushrooms
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1/4 cup maple syrup
- 1 tbs cumin
- 1 tsp oregano
- 2 tsp chili powder
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 1/2 cup orange juice
- peels of 1 orange
- 1/4 lime juice (about 2 limes)
- 1 tsp liquid smoke
- 2 bay leaves
- 1 white onion, sliced
- 2 jalapenos, sliced
- 2 tsp Worcestershire sauce
Instructions
- Remove the stems from the mushrooms and then use a spoon to scrape off the insides. Clean them by rubbing them a damp paper towel until the dirt is removed from the tops.
- In a medium bowl, whisk together the olive oil, tomato paste, soy sauce, maple syrup, cumin, oregano, chili powder, smoked paprika, garlic powder, onion powder and cayenne pepper until it forms a paste like marinade.
- In a large bowl, pour the marinade over the mushrooms and rub it in until they are all thoroughly coated. Set aside and allow to marinade for at least a half hour, this is better if you prep them overnight.
- Once the mushrooms are marinaded, set them into the Crockpot. In a small bowl whisk together the orange juice, lime juice, liquid smoke and Worcestershire sauce. Pour the sauce over the mushrooms, add in the orange peels, bay leaves, white onion and jalapenos. Turn the Crockpot to low and cook for 4 hours.
- After 4 hours, remove the mushrooms from the Crockpot and broil for 2 minutes until they start to get crispy on the outside. Set aside to cool until you can touch them. Shred the mushrooms by taking a fork and pulling each side of the mushroom until it starts to pull apart into very thin slices. The middles may be too tough to do this, if that is the case, just slice the tough parts very think with a knife.
- Strain the remaining contents of the Crockpot through a strainer to remove the liquid. Remove the orange peels and bay leaves so you’re left with the jalapenos and onions. Assemble these into tacos and add toppings of your choice! These were amazing with just tomatoes and cilantro but you can also add sour cream, lettuce, avocado or any other taco topping you’re into.
