Scrub and rinse all the dirt from the mushrooms really well. Allow them to drain well in a colander afterwards but don’t worry about them being wet, it is ok!
Use your hands and shred the chanterelles or oysters into thin strips lengthwise. They should come apart really naturally and easy.
Heat up your largest skillet over medium low flame. Add a splash of water or a drizzle of the olive oil together with the diced onion and a pinch of sea salt. Saute until translucent.
Add the shredded mushrooms to the skillet and toss to coat well. Cook together until wilted. Stir in the minced garlic, pepper flakes, oregano, cumin, chili, onion and garlic powders.
Pour in the orange juice and bring everything to a gentle simmer. Cook for a few minutes until reduced by half. Taste and adjust seasonings with more sea salt.
Meanwhile preheat your broiler.
Transfer the mushroom carnitas with all the juices to a broiler proof roasting dish and spread in one layer. Drizzle with the maple syrup and broil for 3 to 5 minutes until they start to caramelize at the edges. Keep a close eye on them so they don’t burn.
Serve with a squeeze of lime and sprinkled with the fresh cilantro.