Experience Puerto Rican flavors with my vegan pernil! Juicy enoki and king oyster mushrooms are marinated in garlicky citrus adobo perfectly roasted. Bold, tender, and full of sazón—plant-based tradition at its best!
“Pork”
- 2 cups oyster mushrooms, pulled into strips
- 1 cup enoki mushrooms, separated into chunky strips
- 1 cup king oyster mushrooms, ( see notes)
- oil to saute
Marinade:
- 7 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 1 tbsp vinegar (apple cider or white)
- 2 tbsp ground oregano
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp ground turmeric (optional for color)
- 1 tsp ground black pepper
- 1-2 tbsp adobo seasoning (see notes)
- 1 tbsp sazón seasoning (see notes)
- 2-3 tbsp homemade sofrito (see notes)
- Salt to taste
- 1/4 cup fresh cilantro
DIRECTIONS:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Mushrooms: Clean and tear the oyster mushrooms into strips. Slice the king oyster mushrooms, cutting off the tough bottom part, and then use a fork to shred the remaining portion into strips resembling pulled pork. Pull the enoki mushrooms into medium strips. Put all the mushrooms into a bowl.
Make the Marinade: In a blender or food processor, combine the garlic, olive oil, lime juice, vinegar seasonings, cilantro and sofrito. Blend until smooth and well combined.
Marinate the Mushrooms: Add the shredded king oyster mushrooms, oyster mushrooms, and enoki mushrooms to the marinade. Toss to coat the mushrooms evenly. Let the mixture sit for at least 30 minutes to absorb the flavors (marinating for 1-2 hours gives the best result).
Sauté the Mushrooms: Heat a large skillet over medium heat and add a small amount of olive oil. Add the marinated mushroom mixture and sauté for 10-12 minutes, stirring occasionally to release the moisture from the mushrooms. Let the mushrooms cook down and become tender.
Prepare to Roast: Once the mushrooms have released their moisture and are tender, transfer the mixture to a lined baking sheet, spreading it evenly in a single layer.
Roast the Mushrooms: Place the sheet pan in the preheated oven and bake for 20-25 minutes, flipping halfway through, until the mushrooms are golden brown and crispy on the edges.
Finish with Cilantro (Optional): For added flavor and freshness, stir in more fresh cilantro just before serving.
Serve: Serve the crispy, pulled mushroom pernil over rice, in tacos, or alongside beans and salad for a delicious Puerto Rican-inspired meal. Enjoy!
NOTES:
BBQ Sauce Option: For added depth and flavor, consider adding some BBQ sauce to the mushrooms during the last 5-10 minutes of roasting. This will give your vegan pernil a smoky, tangy twist that complements the mushrooms wonderfully.
Homemade Seasonings: You can find my homemade adobo, sazón, and sofrito recipes on my blog, where I break down how to make them from scratch for a more authentic and flavorful dish.
Adjust the Marinade: Feel free to adjust the amount of sofrito, adobo, or sazón to your liking for a more personalized flavor profile. These homemade ingredients are key to bringing out the vibrant, bold tastes of Puerto Rican cuisine.