Mushroom Carnitas

Recipe from Big Vegan Flavor.

Ingredients

• 1 1/3 pounds (607 g) oyster mushrooms or king oyster mushrooms (see Ingredient Notes)
• 2 2/3 tablespoons (37.3 g) avocado oil or extra virgin olive oil
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 2/3 (15-ounce/425 g) can pinto beans, drained, rinsed, and dried well
• 1 1/3 to 2 tablespoons freshly squeezed orange juice
• 2 2/3 to 4 teaspoons freshly squeezed lime juice
• 1/2 cup (8 g) fresh cilantro leaves and tender stems, finely chopped

Spice Blend

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chipotle chile flakes
• 1 teaspoon dried oregano
• 2/3 to 1 1/3 teaspoons chili powder (2 teaspoons for spicy!)
• 1/3 teaspoon garlic powder
• 1/3 teaspoon onion powder

Instructions

1. Arrange a rack in the bottom of the oven and one in the top third. Preheat the oven to 425°F (220°C).
2. Cut off the tough stem at the bottom of the oyster mushrooms. Use your hands to tear the mushrooms into thin strips (see photo opposite for reference). The thinner they are, the crispier they get, but you’ll need to pay closer attention to prevent burning.
3. Transfer the shrooms to a large bowl and add 2 tablespoons of the oil, tossing well to coat. If they seem dry, add a touch more oil. Add 2 teaspoons of the salt and a generous amount of black pepper and toss to coat. Divide between two lightly oiled rimmed sheet pans, trying to space them out with little overlap. Bake for 15 minutes.
4. Meanwhile, in the same bowl used for the shrooms, toss the drained beans with 1 tablespoon of the oil, the remaining 1 teaspoon salt, and black pepper to taste.
5. Remove the shrooms from the oven and stir. Scatter the beans across both pans, dividing roughly evenly. Rotate the pans by 180 degrees, switch oven rack positions, and bake for 15 more minutes, or until the shrooms are browned and crispy and the beans are also crispy.
6. Make the spice blend. In a small bowl, mix together the cumin, paprika, chipotle flakes, oregano, chili powder, garlic powder, and onion powder.
7. In a large sauté pan, heat the remaining 1 tablespoon oil over medium-low heat. Once warm, add the spice blend and cook until aromatic, about 30 seconds, stirring frequently to prevent burning (it will turn into a paste). Add the mushrooms and beans and toss until there are no more spice clumps. Transfer to a large bowl and add 2 tablespoons of the orange juice, 4 teaspoons of the lime juice, and the cilantro. Toss well. Taste, adding a few pinches of salt and the additional lime or orange juice as needed.
8. To reheat leftovers, transfer the mushrooms and beans to a sheet pan and roast at 350°F (175°C) for 10 minutes, or until warmed through and crisp.