Directions

• Prepare the mushrooms by separating the caps from the stems. Cut caps into long, thin slices and shred the stems lengthwise by hand as depicted in video below. Don't worry about being to uniform as you'll want some thicker and some thinner pieces to mimic shredded meat.
• In a large bowl, mix together 1 tbsp of olive oil with the orange juice, worcestershire sauce, and all remaining spices including salt.
• Add all mushrooms to the bowl and mix until all of the mushroom pieces are well coated.
• Heat a large sauté pan over medium and add 1 tbsp of olive oil. (careful to not overheat olive oil that it smokes)
• Add mushrooms to pan and sauté until golden brown and slightly crispy on the outside. (make sure the mushrooms are not rendering water anymore and have browned up nicely)
• While the mushrooms are cooking, heat a separate pan over medium heat. Add a very thin coat of olive oil to the pan and quickly char the tortillas one at a time and placing them between paper towels or clean dish towels to stay warm. (charring tortillas only takes a few seconds on each side so be careful to not burn them)
• Add the mushroom mixture "carnitas" 😊 to the warm tortillas, and top with any of the suggested toppings above until your heart is content!