
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
- Preheat the oven to 200°C.
- 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.
- 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.
- 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.
- Finely dice the remaining red onion and chop the remaining coriander. Add to a small bowl.
- 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.
- 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.
- Assemble on warm corn tortillas with the avocado crema, mushroom mix and corn salsa.