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These little mushrooms make some of the most satisfying tacos, burritos, and bowls we’ve ever had. The delicious vegan take on carnitas will shock and awe your taste buds, but follow the instructions carefully. It took Harry a minute to get this one right.
Ingredients
¼ tsp. cumin
¼ tsp. paprika
¼ tsp. adobo seasoning
¼ tsp. Aleppo pepper
¼ tsp. garlic powder
Freshly cracked black pepper to taste
1 tbsp. mojo
2 tbsp. olive oil (divided)
7 oz. of enoki mushrooms
Directions
1. Wash and dry mushrooms, and separate into smaller bunches.
2. Trim the woody ends off the bottom of the mushrooms.
3. Cut mushrooms into thirds.
4. Separate the mushrooms, and set aside.
5. Mix together all remaining dry ingredients for the seasoning in a small bowl, and set aside.
6. Heat 2 tbsp. oil in a sauté pan or medium skillet over medium heat. Divide your mushrooms into about four batches, and add one batch in a single layer to the pan.
7. Sauté the mushrooms for about 4-6 minutes, turning once or twice while cooking. Note: try not to move the mushrooms too many times while cooking, otherwise they will stick together and become harder to work with. Mushrooms should be a crispy golden brown.
8. Once a batch as finished cooking, set aside. Add 1 tbsp. of oil to the pan and continue with second batch. Repeat until all batches are cooked. Once all of the mushrooms are finished cooking, return all mushrooms to the pan, turn heat to low, and add the dry seasoning mix, stirring to make sure all the mushrooms are coated.
9. Add the mojo to the pan, and simmer until the mushrooms are no longer crispy and become slightly tender– about 1-3 minutes.
10. Serve as desired. We suggest a tortilla for a great taco, or try this tasty bowl.
