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Korean Honey Mushroom Tacos

We get to attend all types of markets and fair throughout the year but we really enjoy farmers markets because we get to trade some of our honey for amazing fresh produce. We had the chance to swap our honey a few weeks ago and scored some amazingly big Portobello mushrooms. We've been cooking healthy-ish as part of our New Year Resolutions (remember those) and came across this taco recipe from the National Honey Board. It was a different addition to the traditional Super Bowl food.


Thankfully we also have some amazing buckwheat honey (on sale soon in 5.6 oz jars). Buckwheat produces very small flowers making it extra difficult and time consuming for bees to collect it's pollen and nectar. Buckwheat honey is often very dark... almost black in color, not as sweet but is full of amazing antioxidants, vitamins and beneficial bacteria.


If you can't wait to order buckwheat honey from the Waterford Bee Company you can use regular honey. You can sub Portabello's for thick cut white-caps or cremini.


Enjoy!


INGREDIENTS For Taco Filling:

4 - large Portobello mushroom caps, no stem

2 1/2 T - vegetable oil4 T - garlic, minced

1 tsp. - white sesame seeds

4 tsp. - gochujang sauce (siracha works too... about 2 tsp. if you want a kick)

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)


DIRECTIONS 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!


TIP ***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.



Did you finish reading the entire post? If you made it this far... shhh don't tell anyone... we're adding honey based hot sauces soon... #spoiler

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