Western Living Magazine
Protected: Work where it feels like home, say goodbye to the commute
The Ultimate Home Design Guide: Top Designer Tips for Every Room
You’re Invited: WL Design Talks With Trish Knight and Nicole Varga
5 Incredible New Wineries Have Hit the Okanagan
The Grape Escape for Wine Enthusiasts
The Gin of the Summer (and Fall, Winter, Spring) Is on Sale
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Cycling the Emerald Isle: A Windy Adventure on Ireland’s Greenway
Glamping Utah: Adventure Has Never Felt So Good
Trending Now: 10 New Furniture and Homewares for Fall 2023
Paint Trends 2024: No One Can Agree on the Colour of the Year
Discover California Closets – BC
Q&A: Meet the Texas-Based Contemporary Artist Dan Lam
5 Reasons to Enter the WL Design 25
Introducing Western Living’s 2023 Designers of the Year Award Winners
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
Are you over 18 years of age?