Sunday, May 3, 2015

Portobello Bulgogi Korean Tacos with Asian Slaw

Portobello Bulgogi Korean Tacos...AMAZING! This is one of THE BEST dishes I've ever made. I had to modify the recipe (because it was loaded with oil), but it didn't hinder the flavor or texture at all!

6 medium-large portobello mushroom caps, cleaned and sliced into ½ inch thick strips
Marinade Ingredients:
½ cup soy sauce
¼ cup mirin (I used rice wine from the Asian store)
1 t dark toasted sesame oil or toasted sesame seeds
2 T. water
3 scallions, thinly sliced (I used ½ t. onion powder)
3 tablespoons raw sugar or coconut sugar
4 cloves garlic, minced
1/2-1 teaspoon gochugaru or other chili powder

Asian Slaw:
1 bag of shredded cabbage
1 large carrot, shredded on the large grates of a cheese grater
1 Asian Pear, cut into matchsticks

8 corn or whole wheat tortillas

Two to four hours before cooking, whisk together all the marinade ingredients for the mushrooms. Add portobellos and toss to combine. Cover and refrigerate for 2-4 hours.
When ready to cook, heat the grill to medium-high. Place the mushrooms evenly on the grill or toss into a grill pan if you have one. Reserve the marinade. Cook about 10 minutes total, flipping halfway.
While the mushrooms cook, pour the reserved marinade into a small pot. Set to medium-high heat and bring to a boil. Boil about 10 minutes total until reduced to a thick syrup. Set aside.
Warm or steam the tortillas. Spoon slaw on the bottom of each tortillas. Top mushrooms and slaw with the reserved sauce.

Adapted from Avocado a Day

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