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.
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.
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.
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.
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.