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Home » Recipes » Plant-Based Dinner Recipes

Vegan Mushroom Pernil

We’re going meat-free with Vegan Mushroom Pernil! Traditionally made from pork shoulder, we’re using king oyster mushrooms and a mix of our favorite Puerto Rican flavors and spices.

Vegan pernil made with king oyster mushroms with a side of white rice and beans.
by Aly Michell Dated: August 30, 2021 Last Modified: August 28, 2023 4 Comments
3186 shares
(This post may have affiliate links. Please see my disclosure.)
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Jump to:
  • Why You’ll Love This 
  • Ingredients In Vegan Pernil 
  • How To Make Mushroom Pernil 
  • How To Store 
  • Recipe Tips 
  • More Puerto Rican Recipes
  • Vegan Mushroom Pernil

Puerto Rican food is always on the menu in our household - just with a plant-based twist to it. 

To add more Puerto Rican magic to your plate, throw in arroz con gandules (rice with peas), habichuelas guisadas (stewed beans), sliced avocado, and maduros (fried sweet plantains), and pastelón (plantain lasagna). 

Why You’ll Love This 

  1. There’s no endless ingredient list in this recipe. We’re working with just 7 ingredients. 
  2. This meat-free mushroom pernil is meaty! Made with shredded king oyster mushrooms, the texture is out-of-this-world good. If you’re a fan of king oyster mushrooms, be sure to also check out our popular Vegan Mushroom Bacon. 

Pernil is a slow, oven-roasted pork shoulder that is usually served during holidays or important events like Christmas and Thanksgiving.  

I grew up with the Puerto Rican version of pernil, but it can be found in many countries across the Caribbean and Latin America with varying ingredients and spices. 

It was one of my favorite Puerto Rican dishes, especially during the holiday.

So, I created a plant-based version of the stuff.

Ingredients In Vegan Pernil 

Shredded king oyster mushrooms, sofrito, adobo, smoked smoked paprika, black pepper, olive oil, sazon,

Typical seasonings and spices for pernil include adobo, sazon, pepper, and sofrito. We’re including those ingredients in this recipe to keep it as authentic as we can - the meatless way, of course. 

  • Sofrito is what makes the recipe! Sofrito is a cooking base made with a mix of blended aromatics including onion, peppers, garlic, and cilantro. Traditionally, it’s made with a wooden mortar and pestle, but it can be made with a blender or food processor. 
  • Adobo seasoning is commonly made up of salt, oregano, and black pepper. I purchase mine in bulk from Badia and it can also be made from scratch. 
  • Sazon is one of my favorite Puerto Rican spices. Sazon reddish and is made with annatto (achiote) coriander (cilantro), garlic, and cumin. 
  • King Oyster Mushroom is what makes this vegan pernil “meaty.” It has a chewy, yet tender texture that can soak up any marinade you give to it. 
  • Smoked Paprika will help give some color and smokiness to this dish. 
  • Black Pepper or crushed peppercorns can be used. 
  • Olive Oil gives some fat, flavor, and essence to the meatless pernil. Any neutral oil can be used in replacement of olive oil.

How To Make Mushroom Pernil 

Marinated mushroom shreds on a baking sheet lined with parchment paper.

This recipe is RIDICULOUSLY easy to make. Takes just a fraction of the time and steps than traditional, meat pernil. 

The day after, leftovers pernil are usually stored and eaten the next day as a sandwich. Or, added to a breakfast scramble. So, the next time you make a tofu scramble, add a few shreds of mushroom pernil. 

  1. First, you’ll want to clean up the king oyster mushrooms with a damp paper towel or clean kitchen towel. The mushrooms can soak up quite a bit of liquid, so I don’t recommend washing them with water.  
  2. Shred mushrooms with a fork. Dry with a clean, thin towel or paper towels.
  3. Combine the marinade with the shredded mushroom and have it rest for at least an 30 minutes. 
  4. Bake or air fry the mushrooms. 
  5. Finally, cook the vegan pernil at the HIGHEST heat over a non-stick pan with a bit of high-smoke oil.

How To Store 

Store the vegan pernil in an airtight container or reusable silicone bag for up to 3-4 days in the refrigerator. 

Recipe Tips 

  1. King oyster mushrooms can often be found in Asian grocery stores or markets. I recommend checking there first if you have a local one nearby. 
  2. Make your sofrito ahead of time and in bulk. We often have sofrito stored in our freezer or refrigerator and we use them when it's time to use it. Sofrito is easy to make, but it can be time-consuming. 
  3. Adobo and sazon are salty on their own, so there’s no need to add salt. However, once the pernil is done, taste and add more salt/seasonings to your liking.  

More Puerto Rican Recipes

  • Beefless “Beef” Stew (Carne Guisada)
  • Arroz Con Habichuelas 
  • Baked Plantains 

If you're making this dish during the holidays, serve it up with pastelón potato salad, homemade gravy, zucchini stuffing, and creamy mac and cheese.

For more Puerto Rican protein options, check out our Puerto Rican vegan picadillo recipe.  

Prefer to use jackfruit? Check out my Vegan Jackfruit Pernil recipe featured on From My Bowl for the #FromYourBowl series. 

Tried out this Vegan Mushroom Pernil recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

Vegan pernil in a large, white bowl.
Vegan pernil made with king oyster mushroms with a side of white rice and beans.

Vegan Mushroom Pernil

Aly Michell
We’re going meat-free with Vegan Mushroom Pernil! Traditionally made from pork shoulder, we’re using king oyster mushrooms and a mix of our favorite Puerto Rican flavors and spices.
5 from 3 votes
Print Recipe Pin Recipe
Cook Time 25 minutes mins
Total Time 25 minutes mins
Course Dinner
Cuisine caribbean, Latin American, Puerto Rican
Servings 4 servings
Calories 148 kcal

Ingredients
  

  • 2 tablespoons olive oil for marinade
  • ¼ cup sofrito
  • 2 teaspoons adobo
  • ½ teaspoon sazon
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper or crushed peppercorns
  • 20 ounces king oyster mushrooms 580 grams
  • 1 tablespoon oil neutral, high smoked point

Instructions
 

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 
  • Wipe clean mushrooms with a damp paper towel or clean kitchen towel.
  • Shred the mushrooms with a fork. Then, using a thin, clean kitchen towel or cheesecloth, squeeze dry the mushroom shreds. Transfer the mushroom shreds to a bowl.
  • Pour oil, sofrito, adobo, sazon, smoked paprika, and black pepper over the mushrooms. Combine. Allow mushrooms to marinate for at least 30 minutes. 
  • In a single layer, arrange shredded mushrooms onto the baking sheet. Bake for 20 minutes. To air fry, cook at 400 degrees F for 6-8 minutes. 
  • Transfer mushroom pernil to a non-stick with a bit of oil. Pan-fry at the highest heat until golden bits appear, about 5 minutes. Feel free to add a splash of fresh lemon or orange juice over the mushroom pernil. I decided to leave this out, but it’s all on personal preference. 

Video

Notes

  1. Feel free to add a splash of fresh lemon or orange juice over the mushroom pernil. I decided to leave this out, but it’s all on personal preference. 
  2. King oyster mushrooms can often be found in Asian grocery stores or markets. I recommend checking there first if you have a local one nearby. 
  3. Make your sofrito ahead of time and in bulk. We often have sofrito stored in our freezer or refrigerator and we use them when it's time to use it. Sofrito is easy to make, but it can be time-consuming. 
  4. Adobo and sazon are salty on their own, so there’s no need to add salt. However, once the pernil is done, taste and add more salt/seasonings to your liking. 
 

Nutrition

Serving: 1-ServingCalories: 148kcalCarbohydrates: 10gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 500mgPotassium: 615mgFiber: 4gSugar: 2gVitamin A: 321IUVitamin C: 1mgCalcium: 10mgIron: 2mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!
3186 shares
Category: All, Fall Recipes, Holiday, Lunch, Plant-Based Christmas Recipes, Plant-Based Dinner Recipes, Valentine's Day

About Aly Michell

Previous Post:Vegan black bean chili in gray bowl topped with pan-roasted corn and chopped cilantro.Vegan Black Bean Chili
Next Post:Pumpkin Banana Bread (Vegan + Oil-Free)Loaf of pumpkin banana bread topped with choppedpecans with a slice on the side.

Reader Interactions

Comments

  1. Ann

    December 30, 2023 at 4:54 pm

    5 stars
    This was amazing!!! 😍
    The pernil was devoured before anything else! I'd give this more stars if I could!

    Reply
    • Aly Michell

      December 30, 2023 at 8:46 pm

      Hey, Ann! Thank you so much for trying out the vegan pernil recipe! Super happy you loved it!

      Reply
  2. Monique

    November 24, 2021 at 5:12 pm

    5 stars
    I made this recipe today, 11/24/2021 and it was phenomenal.
    I can't wait to serve it for Thanksgiving dinner tomorrow.
    God bless!

    Reply
    • Aly Michell

      November 27, 2021 at 11:44 am

      Hi Monique! I am happy you enjoyed the recipe - I am sure your guests will love it too!

      Reply
5 from 3 votes (1 rating without comment)

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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