20-Minute Crispy Seta "Carnitas" over Silky Black Beans (The Meatless Tuesday Miracle)

Instructions

1. 1

   Prep your station. Tear 1 lb oyster mushrooms (setas) into thick shreds with your hands. Chop 1/2 white onion, smash 2 cloves garlic, and prep your salsa veg: husk and rinse 3 medium tomatillos and roughly chop 1 jalapeño.

   5 min

   Tip: Tearing the mushrooms instead of slicing them creates craggy, irregular edges that crisp up beautifully in the pan.

2. 2

   Make the bright salsa. Into a blender, toss the tomatillos, jalapeño, 1 bunch fresh cilantro, the juice of half the 1 lime, and a pinch of 1 tsp kosher salt. Blend until it's a bright, slushy green sauce. Pour it into a bowl and set aside. Don't even wash the blender—the residual salsa will make the beans taste better. Brooklyn shortcuts, baby.

   3 min

   Tip: Taste it—then decide. If your tomatillos are very tart, a tiny pinch of sugar balances it out.

3. 3

   Get a large cast-iron skillet or comal screaming hot over medium-high heat. Add 2 tbsp neutral oil. Drop in the mushrooms in a single layer. Now, the hardest part: step away. Do not stir them for at least 4-5 minutes so they develop a hard, dark crust on the bottom.

   10 min

   Tip: Do NOT salt the mushrooms right now. Salt draws out moisture, which leads to steaming. We want a hard sear.

4. 4

   While the mushrooms sear, heat a small saucepan over medium. Add the remaining 1 tbsp neutral oil, the chopped onion, and smashed garlic. Sauté for 2 minutes until fragrant, then pour in the entire 1 15-oz can canned black beans, liquid and all. Let it simmer and reduce slightly.

   7 min

   Tip: That can liquid is liquid gold; it contains the starches that will make our purée impossibly creamy.

5. 5

   Once your beans have simmered and softened, carefully pour them into your dirty blender. Add 2 tbsp crema or sour cream. Blend on high until the mixture is completely silky and smooth like velvet. Leave it in the blender to keep warm.

   2 min

   Tip: If it's too thick, add a splash of water. You want it to be spreadable but rich.

6. 6

   Your mushrooms should have a serious crust by now. Toss them around, then sprinkle in 1 tsp ground cumin, 1 tsp ancho chile powder, and the remaining kosher salt. Toss for 1-2 more minutes until the spices bloom and coat the crispy setas. Squeeze the remaining half lime over the top and turn off the heat.

   3 min

   Tip: Adding the spices at the very end ensures they toast in the oil without burning and turning bitter.

7. 7

   Warm 8 corn tortillas on a dry comal or directly over a gas flame until pliable. To serve, swipe a generous, swooshy pool of the silky black beans on a plate. Pile the crispy "carnitas" mushrooms right in the center. Drizzle aggressively with the raw tomatillo salsa.

   2 min

   Tip: We're not suffering for dinner! Serve this with the warm tortillas on the side so everyone can build their own bites.