Korean Street Tacos

I had to physically restrain myself from eating this until it was gone and I was miserable. Guess what that means VegHeads...that's right! It's fucking awesome. So awesome in fact that I am already trying to figure out what other tasty treats I can make out of it.

1 lb mushrooms, sliced
2 tbsp tamari (soy sauce)
1 tsp liquid smoke
2 tbsp sugar
3 garlic cloves, minced
2 tsp sesame oil
3 tsp water
1 c lentils
corn tortillas or butter lettuce
sriracha
cilantro

1. Mix together the soy sauce through the water and toss your mushrooms in the sauce to marinade while you do everything else. Let them marinate for at least 40 minutes.
2. Cook the lentils in 2 cups of water until tender and water is absorbed, like rice.
3. Pan fry your mushrooms in the marinade until the marinade is almost all cooked out, about 10 minutes. 
4. Add the lentils and heat through. 
5. Serve this filling in a taco shell or butter lettuce cups and top with sriracha and cilantro. 

 

served with pan fried squash

and warm Korean slaw