Wild Mushroom Carnitas

Serves 4 with leftovers // vegan //Total time - 45 minutes

Ingredients

1kg mixed wild mushrooms
2 red onions
1 large orange 
5 garlic cloves
1 tablespoon dried oregano 
5 tablespoons neutral oil 
30 g coriander, plus extra to garnish
2 avocados 
3 tablespoons fermented jalapeno sauce or 3-4 tablespoons pickled jalapenos 
1 corn on the cob 
3 limes 
Corn tortillas, to serve

Method

1. Preheat the oven to 200°C. 
2. Tear or slice the wild mushrooms into small strips. Quarter one of the red onions and the orange. Peel and bash 4 of the garlic cloves.
3. Add the mushrooms, onion, orange and garlic to a deep baking tray. Squeeze the orange juice over everything and then chuck in the quarters too, cover with 3 tablespoons of oil and the dried oregano. Toss to combine, seasoning generously then roast for 30 minutes until the mushrooms have shrunk in volume and are cooked through. 
4. In the meantime blitz in a food processor: half of the coriander; the remaining garlic clove; the flesh of the avocados; the pickled jalapenos or jalapeno sauce; and the juice of 1-2 limes. Season to taste. This is your avocado crema.
5. Finely dice the remaining red onion and chop the remaining coriander. Add to a small bowl. 
6. Grill or roast the corn until blackened - about 3 minutes on each side - then use a sharp knife to remove the kernels from the cob. Add the corn kernels to the red onion and coriander, season with the remaining lime juice and set aside. 
7. When the mushrooms have cooked through, remove from the oven. Add the remaining neutral oil to a frying pan and add the mushrooms (discarding the red onion and orange pieces) to the pan to crisp up for 5-6 minutes. 
8. Assemble on warm corn tortillas with the avocado crema, mushroom mix and corn salsa.