Mushroom Bulgogi Tacos

Courtesy of Mushroom Council

Servings: 4
Prep Time: 25 Min.
Cook Time: 15 Min.
Chill Time: 1 Hr.

* Bulgogi Marinade (Recipe follows)
* 8 oz. white button mushrooms, halved
* 2 tsp. canola oil
* 4 (6-in.) flour tortillas, warm
* Quick Kimchee Slaw (Recipe follows)
* 1/2 c. crumbled panela cheese (or basket cheese)
* thinly sliced jalapeņos
* fresh cilantro sprigs, for garnish
* toasted sesame seeds, for garnish

1. Heat a large skillet over medium high heat; add oil, then mushrooms. Cook for 2 min. stirring occasionally until golden; turn.
2. Add the marinade and simmer until it is reduced to a glaze. Pour the glazed mushrooms into a serving dish.
3. To serve, top each tortilla with mushrooms, slaw, cheese, cilantro, jalapeņo and a sprinkle of sesame seeds and fold in half to eat.

Bulgogi Marinade:
* 1/2 tsp. grated fresh ginger
* 1 clove garlic, minced
* 1/4 c. grated fresh pear
* a pinch red pepper flakes
* 4 tsp. soy sauce
* 4 tsp. apple juice
* 4 tsp. brown sugar
* 1 Tbsp. rice wine vinegar
* 1 Tbsp. thinly sliced green onion
* 1/2 tsp. toasted sesame seeds
* 1/2 tsp. sesame oil

Whisk together all of the ingredients. Refrigerate.

* Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.

Quick Kimchee Slaw:
* 1-1/2 c. shredded Napa cabbage
* 1 small carrot, shredded
* 2 green onions, thinly sliced
* 1/2 tsp. red pepper flakes
* 1 small clove garlic, minced
* 1 tsp. kosher salt
* 2 Tbsp. rice wine vinegar

Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well; refrigerate for an hour. Squeeze out juices and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed.

* Note: Can be made up to 1 day in advance.

Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Calories: 140;   Total Fat: 2g;   Saturated Fat: 1g;   Cholesterol: 0mg;   Total Carbs: 21g;   Fiber: 3g;   Protein: 9g;   Sodium: 660mg;