Posts Tagged ‘Chef Robert Mayberry’

Mushroom Bulgogi Tacos

Meaty mushrooms make these Asian-fusion vegetarian tacos a great meal for any time of day.

Yield: 4 tacos

Serving size: 1 taco

Ingredients

Bulgogi Marinade (recipe follows)
8 oz. white button mushrooms, halved
2 teaspoons canola oil
4 (6-inch) flour tortillas, warm
Quick Kimchee Slaw (recipe follows)
1/2 cup crumbled panela cheese
Thinly sliced jalapenos
Fresh cilantro sprigs, for garnish
Toasted sesame seeds, for garnish

Bulgogi Marinade

1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup grated fresh pear
a pinch red pepper flakes
4 teaspoons soy sauce
4 teaspoons apple juice
4 teaspoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon thinly sliced green onion
1/2 teaspoon toasted sesame seeds
1/2 teaspoon 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 cups shredded Napa cabbage
1 small carrot, shredded
2 green onions, thinly sliced
1/2 teaspoon red pepper flakes
1 small clove garlic, minced
1 teaspoon kosher salt
2 tablespoons 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

Directions

1.  Heat a large skillet over medium high heat; add oil, then mushrooms.  Cook for 2 minutes 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, jalapeño and a sprinkle of sesame seeds and fold in half to eat.

Nutrition Facts

Calories: 140; Total Fat: 2.5g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 660mg; Protein: 9g; Total Carbohydrate: 21g; Dietary Fiber: 3g

Foodservice portion

Mushroom Bulgogi Tacos (Foodservice portion)

Yields 24 tacos

Serving size: 1 taco

Ingredients

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

Directions

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.

Family portion

Mushroom and Vegetable Enchiladas

Yields 24 Servings

Ingredients

Pico de Gallo (makes about 8 oz.)
2 oz. red onion, cut into ½-inch dice
6 oz. Roma tomatoes, cut into ½-inch dice
2 tablespoons chopped fresh cilantro
¼ oz. minced serrano pepper
Salt
Ground black pepper
¼ teaspoon lime juice

Chipotle Cream Sauce (makes about 48 oz.)
48 oz. béchamel sauce
3 oz. chipotle concentrate (Minor)

Enchiladas (makes 24 enchiladas)
3 tablespoons canola oil
12 oz. sliced onion
2 tablespoons minced garlic
15 oz. sliced white button mushrooms
15 oz. zucchini, sliced into half moons
1 tablespoon dried oregano
¾ teaspoon ground coriander
¾ teaspoon salt
½ teaspoon ground black pepper
12 oz. New Mexico green chiles, chopped
1 ½ lbs. shredded Monterey Jack cheese, divided
24 (6-inch) corn tortillas
¾ oz. chopped fresh cilantro

Directions

To make the pico de gallo: Combine the onion, tomatoes, cilantro, serranos, salt, pepper, and lime juice. Refrigerate until needed.

To make the chipotle cream sauce: Warm the béchamel and whisk in the chipotle concentrate. Hold warm for service.

To make the enchiladas: Heat the oil in a large sauté pan. Saute the onions and garlic for 1 minute, then add the mushrooms, zucchini, oregano, and coriander and stir until just hot through (2 to 3 minutes). Remove from the heat and add salt and pepper. Pour into a hotel pan and allow to cool to room temperature. Once cooled, stir in the green chiles and 12 oz. of the cheese.

Dip the tortillas in a hot fryer for 10-15 seconds to soften and set them aside on a sheet pan with a screen to drain. Top each tortilla with 2 ½ oz. mushroom filling and roll it up. Place the enchiladas seam-side down in two rows in an oiled 200 pan.

Pour the chipotle cream sauce over the enchiladas and cover tightly with foil. Bake in a 350-degree oven until the enchiladas reach an internal temperature of 165 degrees. Remove the foil and cook until the cheese is well melted. Garnish with the pico de gallo and cilantro. Serve 1 enchilada per portion.