cilantro, jalapeño, white onion, pickled red onions
Instructions
Shred Mushrooms: Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces.
Marinate: In a large bowl, toss shredded mushrooms with all Mushroom Carnitas ingredients except for the lime juice. Let mushrooms marinate while oven preheats to 400°F (204°C).
Bake: Spread mushrooms into a single layer on a parchment-lined baking sheet. Bake for 20 minutes, then use a spatula to flip over all the mushrooms. Return them to the oven for 10 to 20 minutes, or until crispy and brown. (Cook time will depend on how thick or thin your mushroom shreds are.) When finished cooking, drizzle Mushroom Carnitas with lime juice.
Sauce (optional): Meanwhile, add all Cilantro Sauce ingredients to a blender and blitz until smooth.
Assemble: Spoon mushrooms into tortillas, topping with the Cilantro Sauce and your favorite fixings.
Video
Notes
Store any extra ingredients individually in securely sealed containers. When you’re ready to dig in to your leftovers, heat up the desired ingredients, and assemble! Enjoy leftovers within 5 days.