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Korean BBQ mushroom tacos

“Spice up your midweek meals with these flavour-packed mushroom tacos. Make a double batch of the mushrooms and serve with rice or noodles the next day!” - chef Chris Baber

  • Timer Prep 5 min
    Cook 15 min
  • Chef hat Easy
    effort

Preparation

Slice the mushroom. Slice the white onion. Deseed and slice the red peppers.

Method

  1. 1 Heat the oil in a large frying pan over a medium heat. Add the mushrooms and sauté for 4-5 minutes.
  2. 2 Add the onion and red pepper and fry lightly until the veg are tender.
  3. 3 Add three quarters of the Cook with M&S Korean BBQ paste and stir-fry for another 2 minutes.
  4. 4 Mix the remaining Cook with M&S Korean BBQ paste with the soured cream. If prepping this in advance, simply cover and chill until ready to serve.
  5. 5 To serve, warm through the soft tacos or tortillas in a dry frying pan. Build your tacos starting with the mushroom and veg mix, then top with the shredded iceberg lettuce, Korean BBQ paste and soured cream mixture, radishes and coriander.