Korean Honey Mushroom Tacos. An Asian twist on a Mexican favourite. A sweet and delicious Vegetarian dish made with Bella Bees Marri Red Gum Honey, Portobello mushrooms, Ottogi Gochujang Sauce & Feta Cheese.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Korean Honey Mushroom Tacos

Korean Honey Mushroom Tacos. An Asian twist on a Mexican favourite. A sweet and delicious Vegetarian dish made with Bella Bees Marri Red Gum Honey, Portobello mushrooms, Ottogi Gochujang Sauce & Feta Cheese.  
Prep Time10 mins
Cook Time10 mins
Keyword: Feta Cheese, Marri Red Gum Honey, Mushroom Tacos
Servings: 4 Servings

Equipment

  • Fry Pan
  • Food Processor / Blender

Ingredients

For Taco Filling:

  • 4 Large Portobello Mushroom Caps, peeled and washed well. Remove the Stems or chop them finely to add to the sauce.
  • tbsp Vegetable or Coconut Oil
  • 4 tbsp Ottogi Gochujang Sauce
  • 1 tsp White Sesame Seeds
  • 4 tbsp Honey A strong Flavoured Honey like Marri Red Gum or Eucalyptus goes well with this recipe.

For Taco Topping:

  • 1 cups Lettuce, shredded Romaine Lettuce is best but any lettuce is fine.
  • tbsp Salsa Verde You can buy this ready made or make your own by finely chopping a hand full fresh basil, parsley and mint, and blending it with a tsp each of Dijon mustard, olive oil and red wine vinegar to taste. Some teenagers prefer micro herbs as a replacement.
  • tbsp Feta cheese, small crumbles
  • 8 Taco Shells You can also use soft taco shells if you wish.

Instructions

Taco Filling

  • Wash and peel the mushrooms so they are clean and fresh looking. Slice each Portobello mushroom cap into 6 even strips (24 strips total). Keep at room temperature. Keep the stalks to add to the Salsa Verdi if you are making your own.
  • Heat the oil in a large non-stick sauté pan over medium-high heat. Add the mushroom strips and sauté for approximately 3 minutes, then add the garlic and sauté for approximately an additional 2 minutes or until the mushroom strips are fully cooked/softened/browned and garlic is lightly browned.
  • Add the sesame seeds, Ottogi Gochujang sauce and honey to the mushrooms. Gently toss to evenly combine and cook for approximately 30 seconds to glaze the mushrooms.
  • The finished mushrooms should absorb all the ingredients and have a glazed/sticky consistency and be fully coated by the ingredients. Add more honey at the end if you wish.

To Serve

  • To serve, place approximately ¼ cup of shredded lettuce in each of the taco shells, then top each lettuce filled taco with 1 tsp. salsa verde and 1 tsp. feta cheese crumbles. Top with 3 slices of the glazed Portobello mushroom strips.

Notes

Substitute thick sliced button or shiitake mushrooms for the Portobello mushrooms.  You can also substitute Sriracha or your favourite Mexican hot sauce for the Gochujang sauce.