Mushroom Bulgogi Tacos

Mushroom Bulgogi Tacos

Mushroom Bulgogi Tacos


Mushroom Council Mushroom Bulgogi Tacos [2]

Source:
Mushroom Council [2]
Recipe courtesy of Chef Robert Mayberry, University of Texas, Austin

Print This Recipe [3]

Yield: 24 tacos

Ingredients & Directions


1 Tbsp.
2 tsp.
4 oz.
1/2 tsp.
1/2 cup
1/2 cup
1
1/2 cup
1/4 cup
1 oz.
1/4 cup
1 Tbsp.
1 Tbsp.


30 oz.
3 oz.
12
1 Tbsp.
1 Tbsp.
1 1/2 Tbsp.
3 oz.


3 lb. 12 oz.

24 (6-inch)
12 oz.

Korean Bulgogi Marinade
Grated Fresh Ginger
Minced garlic
Grated pear
Red pepper flakes
Soy sauce
Apple juice
Lemon, zested and juiced
Packed brown sugar
Rice wine vinegar
Thinly sliced green onion
Hoisin sauce
Toasted sesame seeds
Sesame oil

Quick Kimchee Slaw
Shredded Napa cabbage
Shredded carrot
Green onions, thinly sliced
Red pepper flakes
Chopped garlic
Kosher salt
Rice wine vinegar

Taco Filling
White buttom mushrooms, halved
Canola oil
Flour tortillas
Panela cheese, crumbled
Thinly sliced jalapenos, for garnish
Fresh cilantro sprigs, for garnish
Toasted sesame seeds, for garnish


Method

To make the marinade: Whisk together all of the ingredients. Refrigerate. (Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.)

To make the kimchee slaw: Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well and put in a colander over a bowl. Refrigerate and allow to drain for 1 hour. Squeeze out the excess juice and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed. (Note: Keeps only 1 day.)

To make the tacos: Heat a large sauté pan to smoking hot, add a little oil, then a single layer of mushrooms. Allow them to sear for a couple of minutes, then toss and remove to a sheet pan. Repeat with the remaining mushrooms, working in batches.

Return the mushrooms to the pan and add the marinade. Allow the marinade to simmer until it is reduced to almost a glaze. Pour the glazed mushrooms into a hotel pan and hold hot for service.

For each serving, to order: Heat a tortilla over an open flame or on a griddle until it puffs. Place 2 oz. mushrooms on the tortilla, topped with 1 oz. kimchee slaw, ½ oz. panela cheese, several sprigs of cilantro, 4 or 5 slices of jalapeno, and a sprinkle of sesame seeds. Serve immediately.

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