Total Time: 45 minutes
Servings: 2


  • Alder Grilling Plank
  • 1 lb. Oyster Mushrooms
  • 3 dried Pasilla Chili Pods
  • Water
  • 2 Garlic Cloves
  • 3 Black Peppercorns
  • 3 whole Cloves, crushed
  • ½ tsp. Salt
  • Olive Oil
  • Tortillas of choice
  • Cabbage, shredded
  • Lime wedges
  • Cotija Cheese

Chef's Tip

Use this mushroom carnitas base for anything! Over rice, in a burrito, in an egg scramble…


  1. Soak planks in hot water for 15 minutes.
  2. Preheat oven or grill to 400˚F.
  3. Toss mushrooms in olive oil and place on soaked planks. Roast for 10-15 minutes or until cooked through.
  4. Allow the mushrooms to cool and using your hands or a fork, pull into shreds. Set aside.
  5. Seed and remove stems from Pasilla chili pods. Toast in a cast iron skillet over medium heat, turning frequently until lightly blackened.
  6. Boil 1 quart of water, remove from heat, and add toasted chili pods. Place a plate over pods to submerge under water. Let steep for 15-20 minutes.
  7. Remove chili pods, reserving liquid, and place the chilis in a blender with the garlic, peppercorns, cloves, and salt. Add 1 ½ cups of chili water to blender and puree until completely smooth, 2-3 minutes.
  8. Heat 2 tablespoons of olive oil in a saucepan over medium heat until shimmering. Pour chili sauce into oil and reduce by 1/3. Pull off heat.
  9. Mix sauce with mushrooms and serve in tortillas with shredded cabbage, cilantro, cotija cheese, and lime.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe: