This post got a little ahead of itself and posted itself long before I was done writing it. Sorry about that.
Who loves food trucks?
I think they’re pretty cool and there have been a lot of “food truck rodeos” around Raleigh lately.
Around here, there are a lot of pork barbecue food trucks but one of my favorite things about food trucks is that they often introduce us to new foods.
And one food truck food that has become really popular is the Korean-Mexican fusion bulgogi taco.
So here is my version of it, featuring the deliciously vegetarian mushroom!
Mushroom Bulgogi Taco Recipe
Start with 8 ounces of mushrooms (I used brown button, but you could just as easily use white button or portabella.
Slice them up – if they are small, just cut them in half.
Put them in a ziplock bag.
Add a tablespoon of brown sugar.
A tablespoon of low-sodium soy sauce.
Politely ask the cat to get off the counter.
A tablespoon of white wine.
They say to only cook with wine you would drink. Lucky for me, that means I cook with cheap wine.
Then add a tablespoon of sesame oil. You could use canola if you don’t have sesame.
Move back to the cutting board and massacre 3 garlic cloves. Add the garlic.
And then mince about a tablespoon of fresh ginger. You could use powdered ginger instead if that’s what you have on hand. Either way, add it to the baggie.
Seal the bag. Shake it all about. Give it a little massage. Make sure everything gets good and friendly.
Leave it to marinade for 30 minutes to 3 hours – portabellas will need the most time.
Heat a skillet over medium heat – love my cast-iron skillet for things like this!
Pour in the contents of the baggie.
Admire its beauty.
Question whether you know the difference between its and it’s anymore.
Try to resist sampling.
Once the mushrooms start to brown, scoop them straight into your tortilla and garnish!
I used a 100% whole wheat tortilla and discovered that bowls work well for keeping soft tacos standing.
For garnish, I cut super thin slices of jalapeno and baby red and orange sweet peppers and put them in a bowl with a teaspoon of rice vinegar and a pinch of red pepper flakes to make a quick spicy and tangy relish. This was a great substitute for kimchi.
I also sprinkled on a few sesame seeds and some strips of basil, although I think I would have proffered cilantro if I had the choice.