Hoisin"ish" Roasted Portobello Tacos

CHECK OUT ALL OUR SOCIAL MEDIA CHANNELS HERE. MAKE SURE YOU'RE SIGNED UP TO RECEIVE THE LATEST & INVITATIONS TO OUR VIRTUAL "COOK TOGETHER" EVENTS.

I thoroughly enjoy eating plant based whenever I can.  I don’t miss the meat if whatever I’m having is satisfying and flavorful. These hoisin “ish” roasted portobello mushroom tacos certainly fit those requirements.   They are so hearty and the  “flavor bomb” of black bean garlic sauce as part of the marinade, lends that iconic umami flavor that is so desirable.

Black bean garlic sauce is a wonderful condiment made of fermented black soybeans, salt & spices that will rock your world.  It's great in stir fry, lending a load of flavor in each small amount so needless to say, I keep It hand.

---

Black bean garlic sauce is found in the Asian sections of my local grocery stores, but you can also find it online.  You can use it to flavor so many different sauces and dishes.

OUT OF THE OVEN AND ROASTED TO FLAVORFUL PERFECTION

I make a marinade to brush on the sliced mushrooms that is reminiscent of hoisin with it’s BBQ sauce vibe.  It’s simply ketchup, agave and black bean garlic sauce.  So easy.  Brush it on the mushrooms and roast and you have your taco “meat” as it were.  Those earthy mushrooms have such an intensely concentrated flavor after roasting that the tang of a quick vegetable pickle is the perfect light compliment to all that deep flavor.  You can finish off with sour cream or crema if you desire, but that part is totally up to you.

YOU CAN'T HELP BUT LOVE ALL THESE COLORFUL VEG

I know people can be finicky about our fungi friends.  You either love them or hate them.   I went through a phase in my 20’s (just a few years ago ;-) when I was not totally a fan of mushrooms, but have come back around the fence on my stance.  These fungi are so incredibly good for you and even touted to fight cancer, increase focus and many other body benefits that are attributed to properties found within different types of mushrooms.

A beautifully roasted and flavorful portobello is a great entree to mushroom acceptance and this recipe gives you the opportunity to try to win others over to enjoying these woodsy wonders in a readily recognized taco format.

For more recipes using Black Bean Garlic sauce check out my Black Bean Garlic Tofu Stir Fry.

Hoisin”ish” Roasted Portobello Tacos
Serves 4


Preheat oven to 425 degrees


4 portobello mushrooms, stems removed and sliced into 1/4 slices


“Hoisin” sauce
 1/2 cup ketchup (I like to use a low sugar variety)
1 tablespoons black bean garlic sauce
2 tablespoons agave (or honey)


Mix ketchup, black bean garlic sauce and agave together.


Place mushroom slices on a baking sheet (I lined mine with parchment paper).  Brush slices with all of the hoisin style sauce.  Roast in the oven at 425 for 25-30 minutes.


Quick “pickled” vegetables
1/2 large hothouse or English cucumber, sliced in thin half moons on a mandolin or with a sharp knife
1 medium or 2 small carrots, grated
6 radishes sliced thinly (I used a mandolin)
3 scallions, slice on the bias in 1/2 inch pieces, both green and white parts
1 small bunch cilantro, roughly chopped. (Set aside a small amount for garnishing tacos)
1/4 cup rice vinegar or Mirin
1-2 teaspoons of Gochujang (Korean chili paste) or other chili paste of choice
2 teaspoons sesame oil
2 teaspoons agave (or honey)


Whisk together the rice vinegar, gochujang, sesame oil and agave.  Toss well with vegetables and let sit for about 10 minutes before serving.




Taco assembly
Tortillas of choice
Sour cream (optional)


Place mushrooms into the tortillas, then top with quick pickled vegetables and a dollop of sour cream if desired.  Sprinkle on some additional cilantro if desired.  Chow down!


For more recipes using Black Bean Garlic sauce check out my Black Bean Garlic Tofu Stir Fry.

Categories

All
Appetizers/Snacks
Bread
Breakfast
Desserts
Drinks
Entrees
Fish
For-pets
Sides
Vegetarian