Cocina con Jocelyn: Mushroom Carnitas

mushrooms

🥗Healthier: cauliflower

💰Cheaper: button mushrooms

Cauliflower offers a lower-calorie option while maintaining texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Introduce yourself as Jocelyn Ramirez, chef and founder of Todo Verde.

Shake the carnita seasoning to distribute the ingredients evenly.

Add a couple tablespoons of carnita seasoning to the shredded mushrooms and coat them well.

Preheat a pan to medium heat and add a third of a cup of neutral cooking oil.

Test the oil by dropping in a mushroom to check for sizzle.

Cook the mushrooms in batches to avoid crowding the pan, aiming for slightly crispy texture.

Cook until the mushrooms are browned and crispy, adjusting cooking time based on preference.

Prepare black rice and mixed greens as a side dish.

Top the dish with mushroom carnitas, a dollop of cashew crema, and pico de gallo with avocado for creaminess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary