Western Living Magazine
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Flavourful mushrooms are the heart of these hearty, plant-based tacos from Frankie We Salute You!
This is one of a collection of A+ plant-based recipes from Brian and Christina Skinner at Kelowna’s Frankie We Salute You. Check out the rest of the recipes here!
Bulgogi is a Korean marinade that is served traditionally with beef, but mushrooms love this sauce too. Ssamjang is a Korean sauce used in lettuce wraps. The mushrooms in this recipe are sweet, salty, smoky, spicy and sticky Korean food goodness. And everyone loves tacos, so how could you go wrong? Serves 4
Place all ingredients except the mushrooms, vegetable oil and salt in the blender and blend until garlic and ginger are in tiny pieces. Transfer to a pot and bring to a boil. Once boiled, allow to cool. Any extra marinade will keep in the fridge for 2 weeks, or in the freezer for 6 months.
Preheat oven to 375°F. Toss mushrooms in oil and salt. Cover in tinfoil and roast for 45 minutes. Once out of the oven, pour approximately ¼ cup of the marinade overtop and toss to coat. They’re ready for the tacos!
Mix all ingredients together in a blender.
Originally published July 7, 2020