Korean Honey Mushroom Tacos

Korean Honey Mushroom Tacos

YIELD: Makes 4 servings


For Taco Filling:

4 - large Portobello mushroom caps, no stem

2 1/2 T - vegetable oil

4 T - garlic, minced

1 tsp. - white sesame seeds

4 tsp. - gochujang sauce

4 T - buckwheat honey

For Taco Topping:

2 cups - romaine lettuce, shredded

2 1/2 T - salsa verde

2 1/2 T - feta cheese, small crumbles

8 - thin crunchy taco shells, small size (5 inches x 2 inches)


Slice each Portobello mushroom cap into 6 even strips (24 strips total). Keep at room temperature.

Heat 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, gochujang sauce and buckwheat honey to the mushrooms. Gently toss to evenly combine and cook for approximately 30 seconds to 1 minute to glaze the mushrooms. Keep hot.

Finished mushrooms should absorb all the ingredients and have a glazed/sticky consistency and be fully coated by the ingredients.

To serve, place approximately 1/4 cup of shredded lettuce in each of the 8 taco shells, then top each lettuce filled taco with 1 tsp. salsa verde and 1 tsp. feta cheese crumbles. Top with 3 hot slices of the glazed Portobello mushroom strips.

Serve 2 tacos per person and enjoy!

Recipe courtesy of Chef Rob Corliss, made for the National Honey Board


Substitute thick sliced button or cremini mushrooms for the Portobello mushrooms. You can find pre-sliced button or cremini mushrooms at most grocery stores.

Substitute sriracha or your favorite hot sauce for gochujang sauce.