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Mushroom Bulgogi Tacos

  • Author: Chef Robert Mayberry, University of Texas, Austin
  • Yield: 24 tacos 1x



Korean Bulgogi Marinade
Makes 3 cups

  • 1 tablespoon grated fresh ginger
  • 2 teaspoons minced garlic
  • 4 oz. grated pear
  • ½ teaspoon red pepper flakes
  • ½ cup soy sauce
  • ½ cup apple juice
  • 1 lemon, zested and juiced
  • ½ cup packed brown sugar
  • ¼ cup rice wine vinegar
  • 1 oz. thinly sliced green onion
  • ¼ cup hoisin sauce
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon sesame oil

Quick Kimchee Slaw
Makes 24 oz.

  • 30 oz. shredded Napa cabbage
  • 3 oz. shredded carrot
  • 12 green onions, thinly sliced
  • 1 tablespoon red pepper flakes
  • 1 tablespoon chopped garlic
  • 1 ½ tablespoons kosher salt
  • 3 oz. rice wine vinegar

Taco Filling

  • 3 lb. 12 oz. white button mushrooms, halved
  • Canola oil
  • 24 (6-inch) flour tortillas
  • 12 oz. panela cheese, crumbled
  • Thinly sliced jalapenos, for garnish
  • Fresh cilantro sprigs, for garnish
  • Toasted sesame seeds, for garnish


To make the marinade: Whisk together all of the ingredients. Refrigerate. (Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.)

To make the kimchee slaw: Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well and put in a colander over a bowl. Refrigerate and allow to drain for 1 hour. Squeeze out the excess juice and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed. (Note: Keeps only 1 day.)

To make the tacos: Heat a large sauté pan to smoking hot, add a little oil, then a single layer of mushrooms. Allow them to sear for a couple of minutes, then toss and remove to a sheet pan. Repeat with the remaining mushrooms, working in batches.

Return the mushrooms to the pan and add the marinade. Allow the marinade to simmer until it is reduced to almost a glaze. Pour the glazed mushrooms into a hotel pan and hold hot for service.

For each serving, to order: Heat a tortilla over an open flame or on a griddle until it puffs. Place 2 oz. mushrooms on the tortilla, topped with 1 oz. kimchee slaw, ½ oz. panela cheese, several sprigs of cilantro, 4 or 5 slices of jalapeno, and a sprinkle of sesame seeds. Serve immediately.

If you like this, try these:

Barbecue Pulled Mushroom Slider with Blueberry and Cabbage Slaw

Recipe developed at The Culinary Institute of America With The Mushroom Council.

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“I have been in food for my whole life, so I love to foster people in the culinary world, just in helping them eat, in learning how to bring food in a healthy way into their lifestyle, and in being more knowledgeable of food.”

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Mushroom Pasta Sauce

Courtesy of the Culinary Institute of America and the Mushroom Council.

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