Bulgogi & Baby Bella Mushroom Tacos Made with South Mill Champs Mushrooms

Mushroom Bulgogi Tacos Recipe

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Baby Bella Mushroom Bulgogi Tacos

Meaty baby bella mushrooms make these Asian-fusion vegetarian bulgogi tacos a great meal any time of day. The bold flavors of the Bulgogi marinade pair beautifully with the crunch and tang of the homemade kimchi slaw. A heavy-handed sprinkle of panela cheese is the cherry on top of the mushroom taco.

  • Author: Recipe courtesy of the Mushroom Council and inspired by Chef Robert Mayberry, University of Texas, Austin
  • Prep Time: 1+ hour
  • Cook Time: 10 minutes
  • Total Time: 1+ hours, 10 minutes
  • Yield: 4 Tacos 1x
  • Category: Dinner

Ingredients

Scale

Mushroom Tacos

  • 8 oz. white button mushrooms, halved
  • 2 teaspoons canola oil
  • 4 (6-inch) flour tortillas, warm
  • Quick Kimchee Slaw (recipe follows)
  • 1/2 cup crumbled panela cheese
  • Thinly sliced jalapenos
  • Fresh cilantro sprigs, for garnish
  • Toasted sesame seeds, for garnish

Bulgogi Marinade

  • 1/2 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup grated fresh pear
  • a pinch red pepper flakes
  • 4 teaspoons soy sauce
  • 4 teaspoons apple juice
  • 4 teaspoons brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon thinly sliced green onion
  • 1/2 teaspoon toasted sesame seeds
  • 1/2 teaspoon sesame oil

Quick Kimchee Slaw

  • 1 1/2 cups shredded Napa cabbage
  • 1 small carrot, shredded
  • 2 green onions, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1 small clove garlic, minced
  • 1 teaspoon kosher salt
  • 2 tablespoons rice wine vinegar

Instructions

Bulgogi Marinade Instructions:

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

Quick Kimchi Slaw Instructions:

  1. Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well; refrigerate for an hour.  Squeeze out juices and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed.
  2. Note: Can be made up to 1 day in advance

Mushroom Tacos Instructions:

  1. Heat a large skillet over medium-high heat; add oil, then mushrooms. Cook for 2 minutes stirring occasionally until golden; turn.
  2. Add the marinade and simmer until it is reduced to a glaze. Pour the glazed mushrooms into a serving dish.
  3. To serve, top each tortilla with mushrooms, slaw, cheese, cilantro, jalapeño and a sprinkle of sesame seeds and fold in half to eat.

Nutrition

  • Serving Size: 1 Taco
  • Calories: 140
  • Sodium: 660 mg
  • Fat: 2.5 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 21 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Keywords: Mushroom Tacos, Bulgogi Tacos, Bulgogi Mushrooms

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