Marinade Serenade, Op. 1 in BBQ Major (Korean BBQ Style Mushrooms)

Sweep your taste buds off their feet with these Korean BBQ style marinated mushrooms. This marinade is a serenade full of savory notes and an ensemble of mouthwatering ingredients. Let the music begin!

Bulgogi is one of the most popular Korean dishes. Bulgogi literally translates to fire meat. I grew up eating bulgogi at home, picnics, and festive events. After I went vegan, I wanted to find a great tasting vegan bulgogi. This recipe is just that. The mushrooms are a healthier option and better for the environment and the animals that are brutally raised and slaughtered for their body parts.

This plant-based bulgogi is packed full of flavor and warms my soul with home cooked nostalgia. Definitely give these marinated mushrooms a try!

Servings: 2
Prep Time: 10 minutes
Marinate Time: 2 hours
Cook Time: 4 minutes

INGREDIENTS:
10 Cremini Mushrooms (sliced caps)
1 Tbs Soy Sauce
1 tsp Sesame Oil
1.5 tsp Mirin
1.5 tsp Minced Onion
2 Tbs Minced Green Onion
4 cloves Minced Garlic
2 Tbs Minced Ginger
1/4 tsp Sea Salt
1/4 tsp Ground Black Pepper
1.5 tsp Brown Sugar
1.5 tsp Rice Syrup

INSTRUCTIONS:
Slice the mushroom caps into thin slices. To make the marinade, mix all the ingredients except the sliced mushrooms into a bowl. Then add the sliced mushrooms and marinate in the refrigerator for 2 hours.

Take the mushrooms out of the refrigerator and saute them in a cast iron pan or skillet on medium high heat for about 1.5 minutes on one side.
Then add half of the marinade into the pan while it cooks for another 10 seconds.

After adding the marinade, flip the mushrooms and let cook for about 1 minute and add the rest of the marinade into the pan while it cooks for another minute (or until brown and a little crispy on the edges).

PLATE: Place the cooked mushrooms on top of oat groats or rice. Add the cooked marinade bits of garlic and onion around the oat groats or rice. Bon apppétit!