Marinated in soy sauce and honey, portobello mushrooms transform into juicy, meaty taco strips. A little gochujang crema and kimchi layer on the heat.
Ingredients
- ¼ cup honey or brown sugar
- ¼ cup soy sauce
- ¼ cup toasted sesame oil
- 2 tbsp seasoned rice wine vinegar (if using regular rice vinegar, add ⅓ tsp white sugar and a pinch of salt)
- 2 tbsp minced fresh ginger
- 1 tbsp plus 2 tsp gochujang, divided
- 4 garlic cloves, minced
- 6 portobello mushrooms, stems removed
- ½ cup mayonnaise (plant-based, if vegan)
- 2 tbsp lime juice
- Kimchi, for serving, if desired
- Corn tortillas, warmed, for serving
- Baby greens (such as mizuna or arugula) or chopped pea shoots, for serving
- Green onions, thinly sliced, for serving
Preparation
- In small bowl, whisk together the brown sugar, soy sauce, sesame oil, rice vinegar, ginger, 1 tbsp gochujang, and garlic. Pour the marinade into a glass container or a plastic bag. Add the mushrooms, turning to coat. Transfer to the refrigerator and marinate for at least 30 minutes, or up to overnight. Turn the mushrooms occasionally as they sit.
- While the mushrooms marinate, whisk together mayonnaise, lime juice, and the 2 tsp gochujang in a small bowl. Set aside.
- Preheat the oven to 350°F. Lightly oil a baking sheet, or line one with a silicone mat. Remove the mushrooms from the marinade (reserving any juices from the marinade, if desired, for another use) and transfer them to the baking sheet. Roast for 10-15 minutes per side, or until deeply golden on both sides. Remove from the oven and allow to cool slightly. Slice the tops sliced into ¼-inch strips.
- Tuck the mushroom slices into the prepared tortillas. Top with the baby greens or pea shoots, scallions, kimchi (if you like it hot) and the mayonnaise mixture.
