Enoki Mushroom “Carnitas” Tacos

Looking for a vegan carnitas alternative? Try sautéed enoki mushrooms for a surprisingly spot-on, amazingly delicious dupe.

These enoki mushroom “carnitas” tacos are one of those magical cooking accidents that are almost too good to be true. You see, I had some enoki mushrooms – destined for noodle soup – hanging out in my fridge for a day too long, looking like they’re starting to cross over to the dark side.

Lo and behold, I didn’t actually have any noodles and had to think fast. So I sliced up the mushrooms, quickly sautéed them with spices, and piled them into tortillas. The mushrooms turned out savory, chewy with crispy edges, pleasantly greasy, and ridiculously delicious. Turns out, they were the closest thing to plant-based carnitas I’d ever tasted and I could not wait to share the good news with you.

Between the creamy guacamole and zingy cilantro-onion relish, these “vegan carnitas” tacos are one of the most delicious, meatiest-tasting plant-based tacos I’ve ever had.

The Inspiration

Carnitas (translation: “little meats”) is a traditional Mexican pork recipe. It refers to slow-cooking meat with lard and spices, then shredding the meat, and lightly browning it. The result is rich, tender bits of pork with caramelized edges, used to fill tacos, burritos, or tamales.

Plant-based cooks often turn to jackfruit for a vegan carnitas alternative, but I personally don’t love jackfruit as a meat substitute. Although it has the right look and texture, it’s almost always overpoweringly sweet and just… not right. Enoki mushrooms are exponentially better and more delicious for this purpose, in my opinion.

What Are Enoki Mushrooms?

Enoki are thin, almost noodle-like, mild white mushrooms that grow in bunches, and are common in Chinese and Japanese cuisines. They can be found in most Asian markets, speciality food stores, and increasingly more in standard supermarkets.

These mushrooms have a tendency to get slimy quickly. (In fact, give them a good look at the store before tossing them into your cart. They should be dry and not mushy.) Part of the problem is that they’re mostly sold in plastic packaging, which traps moisture and exacerbates the sliminess potential. Unwrap them as soon as you bring them home and store in a paper bag in the fridge, if possible

How to Make These Vegan Carnitas

Making these mushroom carnitas is actually nothing like making traditional carnitas. But, like I said, for a plant-based alternative, the results are surprisingly satisfying.

These vegan carnitas are incredibly simple to make. Simply trim the mushrooms, cut them into 1-inch strands, and sauté them for about 10 minutes until they’re crispy and brown. Stir in your spices (cumin, garlic powder, smoked paprika) at the very end and voilà, vegan carnitas.

Tips

• Don’t wash enoki mushrooms under running water – it’ll prevent them from browning properly. Just wipe them with a damp paper towel (or cook straight from the package like I do).
• Enoki have a stringy texture, so it’s important to cut them into bite-size bits before sautéing. Otherwise, they can be a struggle to chew.
• It’s important not to overcrowd your skillet when cooking these [or any other] mushrooms. If they are too crowded, they will steam and become mushy instead of properly browning. That’s why I instruct to sauté them in two batches.

About the Cilantro-Onion Taco Relish

The combo of chopped raw onion and cilantro, marinated in lime juice, is a classic garnish often served with tacos. Combined, these three basic ingredients create the absolute greatest, spicy-sour-bright embellishment for these vegan carnitas. Don’t even think about skipping it!

If you like these tacos, you should also check out…

• Creamy Vegan Nacho Cheese Sauce
• Black Bean Burritos with Mango Salsa and Guacamole
• Tempeh Banh Mi with Quick-Pickled Carrots and Onions

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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